Here’s a warm, comforting dumpling soup recipe—perfect for chilly nights 🍲🥟
Ingredients (serves 4)
For the soup:
- 6 cups chicken or vegetable broth
- 2 carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas (optional)
- 1 tsp dried thyme or 1 tbsp fresh
- Salt & pepper, to taste
- 2 tbsp olive oil
For the dumplings:
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 2 tbsp butter, melted
- ½ cup milk
- Optional: chopped parsley for flavor
Instructions
- Make the soup base:
- In a large pot, heat olive oil over medium heat.
- Sauté onions, carrots, celery, and garlic until softened (5–7 minutes).
- Pour in broth and add thyme, salt, and pepper. Bring to a gentle boil.
- Prepare dumpling dough:
- In a bowl, mix flour, baking powder, and salt.
- Stir in melted butter and milk until just combined (batter will be thick).
- Add dumplings:
- Drop spoonfuls of dumpling batter onto the simmering soup (they will expand).
- Cover pot and simmer gently for 10–12 minutes. Do not lift the lid while cooking.
- Finish soup:
- Stir in peas if using, cook 2 more minutes.
- Taste and adjust seasoning.
- Serve:
- Ladle soup and dumplings into bowls.
- Sprinkle with chopped parsley if desired.
Tips
- Extra flavor: Add a splash of soy sauce or Worcestershire sauce to the broth.
- Heartier: Add shredded cooked chicken or diced potatoes before simmering.
- Fluffier dumplings: Don’t overmix the batter.
If you want, I can also give a savory Asian-style dumpling soup with wontons and ginger-garlic broth—it’s really flavorful and different from the classic version. Do you want that version too?
