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
- 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.
- 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.
- 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.
- Serve:
- Gently stir the soup to ensure the dumplings are evenly distributed. Serve hot.
Enjoy!