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

Steps

1. Soup:
2. 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.
3. Discard bay leaf. Season with salt and pepper, to taste. Add chicken and frozen peas; simmer for 5 minutes.