It doesn’t get any more basic than this. Well, unless you just warm up stock and drink it. I always crave this simple soup when I’m feeling under the weather. My mom used to make something similar when I was growing up and this soup reminds me of home.
Because it has so few ingredients, it is really important to use a good quality, flavorful stock. I rarely say that homemade is the only way to go in my recipes but in this one, using homemade stock really does make a difference in the final product. If you don’t have homemade stock on hand you’ll want to use a stock or broth that you enjoy the taste of on its own. You can absolutely make this soup more substantial by adding veggies or diced up turkey or chicken.
8 c chicken, turkey or vegetable stock
1 c all purpose flour
1/2 T baking powder
1/2 t salt
1/2 c plus 2 T whole milk
1 1/2 T unsalted butter
parsley or green onions, for garnish
- Bring stock to a simmer in medium soup pot. Taste and adjust seasoning. I like to add about a 1/2 -1 t of Italian seasoning blend when making this with chicken stock. When I use turkey or veggie stock, I generally just add a pinch of salt.
- Make dumplings. Stir flour, baking powder and salt together in a medium bowl. Add milk and butter to a small saucepan and gently warm over low heat until butter is nearly melted. Remove from heat and stir mixture until butter is completely melted. Or place milk and butter in a microwave safe measuring cup or bowl and nuke for 30-45 seconds, just until warm. Stir 1/2 cup of the milk/ butter mixture into dry ingredients and stir until just mixed. The dough will be thick. It should resemble a biscuit or scone dough. If it doesn’t quite come together add another tablespoon of the milk/butter mixture into bowl at a time until it does. You shouldn’t need more than an additional 2 TB. Try not to mix the dumplings too much though or they’ll turn into little bricks in the soup.
- Using 2 soup spoons or a small ice cream soup, scoop up a golf ball amount of dough and drop into soup about 1/4″ apart.
- Reduce heat to low, cover pot and cook until dumplings have doubled in size, about 15 minutes.
- Garnish if you wish, serve and enjoy!