A comforting and hearty chicken and dumpling soup perfect for chilly days.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
3 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
8 cups chicken broth
2 cups cooked chicken, shredded
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 cups frozen peas
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
2 tablespoons butter, melted
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for another minute.
Pour in the chicken broth and bring to a boil. Add the shredded chicken, thyme, rosemary, salt, and pepper. Reduce the heat and let it simmer for 15 minutes.
While the soup is simmering, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, and salt. In another bowl, whisk together the milk and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.
Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and let the dumplings cook for about 15 minutes without lifting the lid.
After 15 minutes, add the frozen peas to the soup and gently stir. Cook for an additional 5 minutes until the peas are heated through.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
For a creamier soup, stir in 1/2 cup of heavy cream just before serving.
Substitute the chicken with cooked turkey for a delicious post-holiday meal option.