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Apple and chicken dumpling soup

Apple and Chicken Dumpling Soup

Crisp apples, carrots, and onions lay the foundation for a light and flavorful soup with buttery dumplings and tender chicken.
Course Soup
Cuisine Southern American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4


  • 4 skinless chicken thighs
  • 1 apple skinned, cored and chopped
  • 1 medium onion chopped
  • 3 carrots skinned and chopped
  • 2 Tbsp . olive oil
  • 1 Tbsp . fresh sage chopped or 1 tsp. dried
  • 1 Tbsp . fresh thyme or 1 tsp. dried
  • 1/4 cup apple cider vinegar
  • salt and pepper to taste
  • 6 cups chicken broth 48 oz.
  • For the dumplings:
  • 1 cups and 1/2 flour 180 grams
  • 1 grams stick butter 113
  • 1 cup milk 245 grams
  • 3 grams large eggs about 150
  • 1 tsp . salt
  • pinch of nutmeg
  • 2 Tbsp . fresh parsley chopped


  • Heat a dutch oven or large stock pan over medium high heat with olive oil.
  • Season the chicken with salt and pepper. Add chicken to the pan and brown both sides, about 5 minutes on each side.
  • While the chicken is browning, peel and chop the apples, onion, and carrots to equal size portions.
  • When the chicken has browned on each side, remove from the pan and set aside.
  • Turn down the heat to medium and add the apples, onion, carrots, sage, and thyme. Saute until softened, about 4-5 minutes. Season with salt and pepper.
  • Add the apple cider vinegar and deglaze until all the liquid has dissolved. Scrape up the brown bits in the pan while liquid is reducing.
  • Add the chicken back to the pan with the chicken stock and bring to a simmer. Turn the heat to low and cover the pan. Simmer for about 10 minutes or until the chicken is cooked through.
  • For the dumplings:
  • While the soup is simmering, make the dumplings.
  • Heat the milk and butter in a medium saucepan over medium heat.
  • Mix the flour, parsley, and salt in a separate bowl.
  • Once the butter has melted and the liquid has just come to a simmer, remove from the heat.
  • Add the nutmeg, then the dry ingredients to the pan and stir to combine.
  • Add the eggs one at a time and stir vigorously to combine.
  • Remove the cover from the dutch oven and take the chicken out and set aside. Season the soup with salt and pepper to taste.
  • With a spoon, scoop up about one tablespoon of batter at a time and drop it into the soup. Fill the pot with the rest of the dumplings.
  • While the dumplings are simmering, shred the chicken.
  • When the dumplings have risen to the surface, they should be done. Taste a dumpling for doneness. They should taste smooth and buttery with no raw flour taste.
  • Add the chicken back to the pan and serve!