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!

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