Ingredients
Soup Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced (about 1 cup)
- 1 medium carrot, diced (about ¾ cup)
- 2 celery ribs, diced (about ¾ cup)
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 1 cup whole milk
- ½ teaspoon sea salt, plus more to taste
- ¼ teaspoon freshly cracked black pepper, plus more to taste
- 1 tablespoon minced fresh dill
- 3 cups shredded chicken, from a rotisserie chicken
- ¼ cup finely chopped green onions, for serving
Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- ½ cup buttermilk
- ½ cup whole milk
Instructions
- Prepare the Soup Base: Heat the olive oil in a large stockpot over medium heat until shimmering. Add the diced onion, carrot, and celery and sauté until the vegetables begin to soften, approximately 8 minutes. Add the minced garlic and cook for about 1 more minute until fragrant, stirring frequently to prevent burning.
- Create the Roux and Add Stock: Add the butter to the pot and whisk until melted. Sprinkle in the flour and continue whisking constantly until fully incorporated, about 2 minutes, to cook out the raw flour taste. Slowly pour in the chicken stock while whisking to avoid lumps, then bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 5 to 6 minutes, stirring occasionally, until the carrots and celery are tender and the soup has thickened.
- Add Milk, Seasoning, and Chicken: Stir in the whole milk, sea salt, black pepper, fresh dill, and shredded chicken. Return the soup to a gentle simmer, allowing the flavors to meld while you prepare the dumplings.
- Make the Dumpling Dough: In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, and black pepper. Create a well in the center of the dry ingredients and pour in the buttermilk and whole milk. Using a wooden spoon, carefully mix the dough just until moistened, taking care not to overmix to keep the dumplings tender.
- Cook the Dumplings: Drop tablespoon-sized portions of the dumpling dough carefully into the simmering soup. Cover the pot and cook without lifting the lid for about 15 minutes, or until the dumplings have puffed up to about four times their original size and have a biscuit-like texture.
- Finish and Serve: Gently stir the soup to incorporate the cooked dumplings. Divide the chicken and dumplings among serving bowls and garnish with chopped green onions. Adjust seasoning with additional salt and freshly cracked black pepper if desired before serving.
Notes
- Do not overmix the dumpling dough to ensure light and fluffy dumplings.
- Use rotisserie chicken for convenience and enhanced flavor, though leftover cooked chicken works well too.
- Covering the pot while cooking dumplings is key to proper rising and texture.
- Fresh dill adds a bright herbal note; if unavailable, fresh parsley can be substituted.
- For a thicker soup, let it simmer longer before adding dumplings or adjust flour in the roux accordingly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
