Chicken and Dumpling Soup

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 6 cups chicken broth
• 2 cups cooked chicken, shredded or diced
• 1 cup frozen peas
• Salt and pepper, to taste

For the Dumplings:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup butter, cold and cubed
• 3/4 cup milk
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Prepare the Soup Base:

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
• Add the garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
• Stir in the thyme and rosemary, and then pour in the chicken broth. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
• Add the cooked chicken and frozen peas. Season with salt and pepper to taste.

1. Make the Dumplings:

• In a bowl, whisk together the flour, baking powder, and salt.
• Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Stir in the milk until just combined. Don’t overmix. The dough should be thick.

1. Cook the Dumplings:

• Drop spoonfuls of the dumpling dough onto the simmering soup. You should get about 8-10 dumplings.
• Cover the pot and let the dumplings cook for 10-15 minutes, or until they are puffed and cooked through. Do not lift the lid while the dumplings are cooking.

1. Serve:

• Gently stir the soup to ensure the dumplings are evenly distributed. Serve hot.

Enjoy!