Ingredients
Soup
- 1½ lb boneless chicken thighs
- 8 cups chicken broth
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 6 oz egg noodles
Dumplings
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup milk
Instructions
- Prepare the broth: In a large pot, bring the chicken broth, grated fresh ginger, minced garlic, and soy sauce to a gentle simmer over medium heat to infuse aromatic flavors.
- Cook the chicken: Add the boneless chicken thighs to the simmering broth and cook for 15 minutes, ensuring the chicken is fully cooked through.
- Shred the chicken: Remove the chicken thighs from the pot and shred them finely using two forks or by hand.
- Add noodles and return chicken: Return the shredded chicken to the pot and add the egg noodles, allowing them to cook and soften in the simmering broth.
- Make dumpling dough: In a bowl, mix together the all-purpose flour, baking powder, salt, and milk until just combined to form a sticky dough. Avoid overmixing to keep dumplings tender.
- Add dumplings to soup: Drop spoonfuls of the dumpling dough carefully into the simmering soup, spacing them evenly so they have room to expand.
- Cook dumplings: Allow the dumplings to cook for 8 to 10 minutes until they are puffed up and cooked through, checking occasionally to maintain a gentle simmer.
- Serve: Ladle the hot soup with tender chicken, noodles, and dumplings into bowls and serve immediately for a comforting meal.
Notes
- Add bok choy or spinach to the soup for an extra boost of greens and nutrition.
- The soup will thicken slightly as it rests, so enjoy it freshly made for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
