Description
A rich and creamy soup filled with tender shredded chicken and topped with soft, fluffy homemade cornmeal dumplings for the ultimate bowl of comfort.
Ingredients
Soup:
- 1 whole chicken (cut up)
- 1/2 cup flour
- 4 tbsp butter or oil
- 1 onion, chopped
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 tsp thyme
- 1/4 tsp turmeric
- 6 cups chicken broth
- 1/2 cup apple cider
- 1/2 cup heavy cream
Dumplings:
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 1 tbsp baking powder
- 1 tsp salt
- 1 1/2 cups half-and-half
- 2 tbsp parsley, chopped
Instructions
1. Dredge seasoned chicken pieces in flour and brown them in butter or oil; set aside.
2. In the same pot, sauté onion, carrots, and celery until softened.
3. Stir in thyme and turmeric, then add chicken broth and apple cider.
4. Return browned chicken to the pot, cover, and simmer for 20 minutes.
5. Meanwhile, in a bowl, gently mix together all dumpling ingredients until just combined; do not overmix.
6. Remove the chicken from the pot, shred the meat, and return it to the soup.
7. Stir in the heavy cream and bring the soup back to a simmer.
8. Drop spoonfuls of dumpling dough into the simmering soup evenly across the surface.
9. Cover the pot and simmer for 15 minutes without lifting the lid.
10. After cooking, remove the pot from heat and let rest for 10 minutes before serving.
Notes
For the fluffiest dumplings, avoid overworking the dough. Mix just until combined.
Do not lift the lid while dumplings are cooking—steam is essential for their texture.
Using a whole chicken provides a deeper, richer flavor compared to using boneless cuts.
The cornmeal in the dumplings gives a pleasant Southern-style texture and taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg