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Chicken and Dumpling Soup
A hearty full-bodied broth soup loaded with veggies, chicken, and moist buttery dumplings.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Ingredients
- 2 lbs cooked chicken Shredded
- 2 tbsp Olive oil
- 4 carrots rough chopped
- 4 celery stalks rough chopped
- 1 large onion diced
- 6 cups low sodium chicken stock
- 2 tsp dried thyme
- 2 cloves garlic minced
- 1 cup frozen peas
- 1/2 teaspoon ground pepper
For the Dumplings
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 2 Tablespoons melted butter
- fresh parsley
Instructions
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Place the olive oil in a large dutch oven or saucepan. Add onion. Saute until translucent. Add carrots, celery, garlic, and dried thyme. Saute for 1 min. Pour in chicken stock. Cover and let simmer on medium heat until veggies are tender. Meanwhile, Prepare dumplings by mixing all ingredients together in a medium bowl. (Dough will be sticky). Add chicken and frozen peas to the soup mixture.
Then drop dumpling dough in by spoonfuls (Tablespoon) into soup. Cover the soup and let simmer for another 15 minutes or until dumplings are cooked through. Serve immediately.