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Chicken and Dumpling Soup with Dill and Pancetta
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Chicken and Dumpling Soup with Dill and Pancetta

This creamy Chicken and Dumpling Soup is loaded with shredded tender chicken and delicious dill infused drop dumplings with a crispy pancetta topping for the ultimate comforting and cozy soup!
Prep Time15 minutes
Cook Time1 hour
Course: Dinner
Servings: 8

Equipment

  • large soup pot or Dutch oven, with lid
  • large mixing bowl, for dumplings
  • Whisk, spatula, wooden spoon, spoons or cookie scoop

Ingredients

  • 4 oz diced pancetta, such as Citterio Cubetti
  • 2 medium leeks, tough green parts removed, cleaned, and sliced thinly
  • 3 medium carrots, peeled and finely diced
  • 3 ribs celery, finely diced
  • 4 cloves garlic, minced or pressed
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 teaspoon dried oregano
  • 2 tablespoon butter
  • ¼ cup all-purpose flour
  • 6 cups chicken stock or broth
  • 1 ½ lbs bone-in chicken thighs (about 4 thighs) 
  • 1 ½ teaspoon Kosher salt, or more to taste
  • 1 cup heavy cream
  • 1 tablespoon fresh dill, finely chopped

Dill Dumplings 

  • 1 ¼ cup all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • ¼ cup fresh dill, finely chopped
  • ½ cup buttermilk (may sub whole milk)
  • ½ cup heavy cream

Instructions

  • Add pancetta to a cold soup pot or Dutch oven and set over medium-low heat. Cook, stirring occasionally until crisp 10-15 minutes.
    2. Remove pancetta with a slotted spoon and drain on paper towels . Leave 2 tablespoon rendered fat in the pan (if it’s a little less, that’s OK).
    3. Bring heat to medium. Add the leeks, carrots and celery and cook 5 -7 minutes, until slightly softened.
    4. Add garlic and cook for 1 minute, until fragrant.
    5. Add fresh thyme sprigs, chopped dill and dried oregano, and stir to combine. Add in the butter and melt. Add flour and stir well to incorporate. Cook 1 minute.
    6. Slowly add chicken stock, stirring to combine. Using a wooden spoon, scrape up any brown bits/fond from the bottom of the pot. Bring pot to a boil over high heat and add chicken thighs and salt.
    7. Cook the chicken over medium heat, covered until fully cooked (about 15-20 minutes). Chicken should register 180 degrees.
    8. Once the chicken is cooked through, remove it from the pot & carefully shred it with two forks. Add meat back to soup, and discard the bones and skin (if using).
    9. Remove thyme sprigs and discard.
    10. Add heavy cream to the pot and bring to a boil. Taste for salt and pepper, and season to taste. Once boiling, reduce heat to medium-low and bring to a bare simmer. At this point, of you see any excess fat forming on the edges of the broth, gently skim it off with a pale or spoon.
    Preparing the dumplings
    1. While the chicken cooks, prepare the dumplings mixture. In a medium bowl, combine the flour, baking powder, chopped dill, and salt, and whisk to combine.
    2. Pour in the buttermilk and heavy cream, and fold the ingredients into each other with a silicone spatula until a dough forms. It may look a little dry at first, but it will come together. Avoid over mixing, or the dough can become tough and chewy.
    3. To drop the dough, use a small cookie scoop or 2 spoons to form roughly 1 tablespoon-sized dumplings, dropping the dumplings into the pot one by one, with a bit of space around them so they don’t stick together.
    4. Once all the dumplings have been added to the pot, cover with a lid & simmer for 8-10 minutes, or until the dumplings are puffy & cooked through.
    5. Ladle the soup into bowls and top with crispy pancetta additional chopped dill (if desired).