A comforting and hearty chicken noodle soup featuring tender chicken, fresh vegetables, egg noodles, and fluffy dumplings simmered to perfection.
2 tablespoons olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
3 garlic cloves, minced
8 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
2 cups wide egg noodles
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
For the dumplings:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
2 tablespoons unsalted butter, melted
1 large egg
Heat olive oil in a large pot over medium heat.
Add diced onion, sliced carrots, and sliced celery. Cook for 5-7 minutes until vegetables are softened.
Add minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a boil.
Stir in shredded chicken, dried thyme, dried parsley, salt, and black pepper.
Add the egg noodles and cook for 6-8 minutes until tender.
While the noodles cook, prepare the dumpling batter: In a medium bowl, whisk together flour, baking powder, and salt.
In a separate small bowl, whisk together milk, melted butter, and egg.
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Once noodles are tender, reduce heat to low and drop spoonfuls (about 1 tablespoon each) of dumpling batter onto the surface of the soup.
Cover the pot with a lid and simmer gently for 12-15 minutes until dumplings are cooked through and fluffy. Do not lift the lid during this time.
Remove from heat and let sit for 5 minutes before serving.