Creamy Chicken and Dumpling Soup


– 1 onion – 3 carrots medium – 2 celery stalks – 3 cloves garlic minced – 2 pounds chicken chopped into small pieces – 2 teaspoons salt – 1/2 teaspoon pepper – 2 tablespoons olive oil – 6 cups chicken broth – 2 teaspoons thyme dried – 2 tablespoons butter – 1/4 cup flour – 1 cup frozen peas – fresh parsley


Dumplings: – 2 cups flour – 4 tablespoons butter melted – 1 tablespoon baking powder – 1 teaspoon salt – 1 cup heavy cream

STEP 1: Chop vegetables.

STEP 2: In a large soup pot with a lid, place olive oil and heat. Sear chicken in batches, then set aside.

STEP 3: Add the onion, celery and carrot to the pot and saute for about 5 minutes.

STEP 4:  Add chicken broth and stir to incorporate the flour and broth. Bring to a boil and add chicken back to the pot.

STEP 5:  Let simmer uncovered for about 10 minutes to allow the soup to thicken.

STEP 6:  Make the dumplings. In a medium bowl, combine the flour, baking powder and salt.

STEP 7:  Add the melted butter and cream and mix until completely incorporated.

STEP 8:  Once the soup is thickened, ad the frozen peas. Stir.

STEP 9:  – Drop dumplings 1 tablespoon at a time into the simmering soup. Cover and cook for 17 minutes.

STEP 9:  Very important-do not open the lid until after the 17 minutes! The dumplings will steam with the cover on the pot.

STEP 10:  serve hot with fresh parsley for garnish.

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