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
– 2 cups flour
– 4 tablespoons butter melted
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 cup heavy cream
In a large soup pot with a lid, place olive oil and heat. Sear chicken in batches, then set aside.
Add the onion, celery and carrot to the pot and saute for about 5 minutes.
Add chicken broth and stir to incorporate the flour and broth. Bring to a boil and add chicken back to the pot.
Let simmer uncovered for about 10 minutes to allow the soup to thicken.
Make the dumplings. In a medium bowl, combine the flour, baking powder and salt.
Add the melted butter and cream and mix until completely incorporated.
Once the soup is thickened, ad the frozen peas. Stir.
– Drop dumplings 1 tablespoon at a time into the simmering soup. Cover and cook for 17 minutes.
Very important-do not open the lid until after the 17 minutes! The dumplings will steam with the cover on the pot.
serve hot with fresh parsley for garnish.
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