Ingredients
• Soup Base: 1 lb lean chicken breast or thigh, diced, 1 small onion diced, 2 carrots diced, 2 celery stalks diced, 3 cloves garlic minced, 6 cups low-sodium chicken broth, 1 cup frozen peas, 1 tsp fresh thyme or ½ tsp dried, ½ tsp poultry seasoning, salt & black pepper to taste
• Creamy Finish: ½ cup plain Greek yogurt + 2 tbsp whole wheat flour or cornstarch, whisked until smooth
• Dumplings: 1 cup whole wheat pastry flour or almond flour blend, 1 tsp baking powder, pinch sea salt, ½ cup plain Greek yogurt, ¼ cup milk or unsweetened almond milk, 1 tbsp melted coconut oil or light butter, 1 tbsp fresh parsley chopped
• Optional: 1 bay leaf while simmering, extra parsley for garnish
Instructions
• In a large pot or Dutch oven, sauté onion, carrots, and celery over medium heat 4-5 mins until softened. Add garlic and cook 1 minute until fragrant.
• Pour in chicken broth, thyme, poultry seasoning, salt, and pepper; bring to a gentle boil. Add diced chicken and bay leaf if using; reduce heat and simmer uncovered 10-12 mins until chicken is cooked through.
• While soup simmers, prepare dumplings: Whisk flour, baking powder, and salt in a bowl. In another small bowl, mix Greek yogurt, milk, melted oil, and parsley until smooth. Gently fold wet into dry until just combined—do not overmix for tender, fluffy dumplings.
• Stir frozen peas into the simmering soup. Drop dumpling batter by tablespoonfuls directly onto the bubbling broth (about 8-10 dumplings). Cover pot tightly and simmer gently 12-15 mins without lifting the lid—this steams the dumplings to pillowy perfection!
• Remove bay leaf. Reduce heat to low; slowly whisk in the Greek yogurt-flour mixture until the broth thickens to a velvety, creamy consistency.
• Ladle into bowls, garnish with fresh parsley, and serve warm with crusty whole-grain bread or a simple side salad for the ultimate cozy, nourishing meal!
• Pour in chicken broth, thyme, poultry seasoning, salt, and pepper; bring to a gentle boil. Add diced chicken and bay leaf if using; reduce heat and simmer uncovered 10-12 mins until chicken is cooked through.
• While soup simmers, prepare dumplings: Whisk flour, baking powder, and salt in a bowl. In another small bowl, mix Greek yogurt, milk, melted oil, and parsley until smooth. Gently fold wet into dry until just combined—do not overmix for tender, fluffy dumplings.
• Stir frozen peas into the simmering soup. Drop dumpling batter by tablespoonfuls directly onto the bubbling broth (about 8-10 dumplings). Cover pot tightly and simmer gently 12-15 mins without lifting the lid—this steams the dumplings to pillowy perfection!
• Remove bay leaf. Reduce heat to low; slowly whisk in the Greek yogurt-flour mixture until the broth thickens to a velvety, creamy consistency.
• Ladle into bowls, garnish with fresh parsley, and serve warm with crusty whole-grain bread or a simple side salad for the ultimate cozy, nourishing meal!
PREP TIME & NUTRITION :
Prep Time : 15 mins, Cook Time : 25 mins, Total Time : 40 mins, Servings : 6, Calories : 245, Net Carbs: 24g, Fats: 6g, Protein: 26g
Prep Time : 15 mins, Cook Time : 25 mins, Total Time : 40 mins, Servings : 6, Calories : 245, Net Carbs: 24g, Fats: 6g, Protein: 26g
✨ PRO TIPS FOR PERFECT CHICKEN & DUMPLINGS:
• Keep the simmer gentle: Boiling vigorously can break apart dumplings—low and slow steaming yields the fluffiest texture.
• Don’t peek while dumplings cook: Lifting the lid releases steam and can cause dense, gummy dumplings. Trust the timer!
• Prevent curdling: Whisk Greek yogurt with flour BEFORE adding to hot broth, and stir in off direct heat for a silky, stable finish.
• Make ahead: Prepare soup base (without dumplings) up to 2 days ahead; add fresh dumpling batter and cook just before serving.
• Gluten-free option: Use certified gluten-free flour blend for dumplings + cornstarch for thickening; add 1 extra tbsp liquid if batter seems dry.
• Leftovers: Store soup and dumplings separately if possible (dumplings absorb broth over time). Reheat gently on stovetop with a splash of broth to refresh.
• Keep the simmer gentle: Boiling vigorously can break apart dumplings—low and slow steaming yields the fluffiest texture.
• Don’t peek while dumplings cook: Lifting the lid releases steam and can cause dense, gummy dumplings. Trust the timer!
• Prevent curdling: Whisk Greek yogurt with flour BEFORE adding to hot broth, and stir in off direct heat for a silky, stable finish.
• Make ahead: Prepare soup base (without dumplings) up to 2 days ahead; add fresh dumpling batter and cook just before serving.
• Gluten-free option: Use certified gluten-free flour blend for dumplings + cornstarch for thickening; add 1 extra tbsp liquid if batter seems dry.
• Leftovers: Store soup and dumplings separately if possible (dumplings absorb broth over time). Reheat gently on stovetop with a splash of broth to refresh.