One-Pan Chicken and Dumpling Soup with Root Vegetables

A hearty, soul-warming soup featuring tender chicken, pillowy dumplings, and earthy root vegetables simmered in a rich broth.

Cuisine: American

Category: One Pot

Prep: 20 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 1 lb bone-in chicken thighs
• 1 cup, thinly sliced carrots
• 1 cup, thinly sliced parsnips
• 4 cups chicken broth
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 2 tbsp cold butter
• 2 tbsp chopped fresh dill
• 1/2 tsp dried thyme
• 1/2 tsp salt

Instructions

1. Step 1: Place chicken thighs in a large pot, add carrots, parsnips, and chicken broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 25 minutes until chicken is cooked through and vegetables are tender.
2. Step 2: While soup simmers, prepare dumplings: Whisk flour, baking powder, 1/2 tsp salt, and dried thyme. Cut in cold butter until crumbly. Stir in chopped dill.
3. Step 3: Remove chicken from soup with tongs; shred meat, discarding bones. Return chicken to pot.
4. Step 4: Stir flour mixture into soup and bring to a simmer. Drop spoonfuls of dumpling dough (about 1 tbsp each) onto simmering soup.
5. Step 5: Cover and cook for 10 minutes until dumplings are cooked through and fluffy. Adjust salt if needed before serving.