CHICKEN & DUMPLINGS SOUP RECIPE
This Mediterranean-inspired Chicken & Dumplings Soup replaces the traditional heavy dumplings with lighter, herb-infused dumplings made from whole wheat or chickpea flour. The broth is infused with olive oil, lemon, and Mediterranean spices for a fresh and flavorful twist!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Ingredients
For the Soup:
2 tablespoons extra virgin olive oil
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon smoked paprika
6 cups low-sodium chicken broth
2 cups cooked shredded chicken breast (or thighs)
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 bay leaf
Zest and juice of 1 lemon
1 ½ cups baby spinach or kale (optional)
½ cup chickpeas (optional, for added protein)
For the Mediterranean Dumplings:
¾ cup whole wheat flour (or chickpea flour for gluten-free)
¼ cup fine semolina flour (adds texture)
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon dried parsley
½ teaspoon dried basil
¼ teaspoon turmeric (optional, for color & anti-inflammatory benefits)
½ cup Greek yogurt (for a lighter texture)
2 tablespoons olive oil
¼ cup water or milk (adjust as needed)
Instructions
Sauté the Vegetables
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery. Sauté for 5 minutes, until softened.
Stir in the minced garlic, oregano, thyme, rosemary, and smoked paprika. Cook for another 30 seconds until fragrant.
Build the Soup Base
Pour in the chicken broth and add shredded chicken, salt, pepper, and bay leaf.
Bring to a gentle boil, then reduce heat and let it simmer for 15 minutes.
Stir in the lemon zest and juice. If using, add chickpeas and baby spinach or kale for extra Mediterranean flair.
Make the Dumplings
In a bowl, whisk together whole wheat flour, semolina, baking powder, salt, parsley, basil, and turmeric.
Add Greek yogurt, olive oil, and water (or milk). Stir until a soft, slightly sticky dough forms.
Cook the Dumplings
Drop 1-tablespoon-sized spoonful’s of dumpling dough into the simmering soup.
Cover the pot with a lid and let the dumplings cook for 15 minutes (no stirring!).
After 15 minutes, check if dumplings are firm and fluffy. If needed, cook for another 2-3 minutes.
Serve & Enjoy!
Remove the bay leaf and give the soup a final stir.
Serve hot, garnished with fresh parsley, a drizzle of olive oil, and crumbled feta (optional).
Tips & Tricks
Use chickpea flour for a gluten-free, protein-rich dumpling.
Add olives or sun-dried tomatoes for extra Mediterranean depth.
Pair with a side of hummus or pita for a complete meal.
For a brothier soup, reduce the number of dumplings slightly.
Nutrition Facts (Per Serving)
Calories: ~320 kcal
Protein: 28g
Carbs: 34g
Fat: 12g
Fiber: 5g
This Mediterranean Chicken & Dumplings Soup is light, nutritious, and packed with fresh flavors!