Chicken and Dumpling Soup
Description
Satisfying, comforting and delicious describes this easy to make soup. You'll love the carrots, chicken and dumplings are made in a creamy broth.
Ingredients
Soup:
2 T. butter
1/2 large onion, peeled and chopped
3 stalks celery, chopped
2 large carrots, sliced into 1/4 inch rounds
2 cloves garlic, finely minced
1/2 T. dried parsley
1/2 t. poultry seasoning
1 1/2 T. flour
6 c. chicken stock
1 bay leaf
salt and pepper, to taste
2 c. cooked chicken, cut in small pieces (rotisserie chicken works great)
1 c. frozen peas
Dumplings:
1 c. flour
2 t. baking powder
1 t. sugar
1/2 t. salt
2 T. unsalted butter
1/2 c. whole or 2% milk
Directions
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Soup:
Melt butter over medium heat in a dutch oven or heavy stockpot with a tight fitting lid. Add onion, celery and carrots; cook until fragrant, about 4-5 minutes. Reduce heat to low; add garlic, parsley and poultry seasoning; cook for 1 minute, stirring constantly. Sprinkle in 1 1/2 T. flour; cook for 1 minute stirring constantly. Stir in chicken stock and bay leaf; simmer 25 minutes.
Discard bay leaf. Season with salt and pepper, to taste. Add chicken and frozen peas; simmer for 5 minutes.
Dumplings:
In a medium bowl, mix 1 c. flour, baking powder, sugar and salt. Cut in butter with a pastry cutter; when crumbly, add milk; stir just until combined. Drop by small spoonfuls into simmering soup; cover; cook for 15 minutes on low heat without removing the lid. It may be tempting, but do not lift the lid while the dumplings are cooking as the air in the pot must remain hot and steamy to cook the dumplings properly!
If the dumplings did not puff up enough, quickly cover the pot and cook an additional 1-2 minutes.
6 servings.