Description
Hearty and comforting chicken dumpling soup perfect for a cozy meal.
Ingredients
Scale
- 3 tablespoons butter
- 1/2 large onion chopped
- 3 stalks celery chopped
- 2 large carrots sliced in 1/4 inch rounds
- 2 cloves garlic finely minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon poultry seasoning
- 2 tablespoons all purpose flour
- 6 cups low sodium chicken broth or stock
- 2 bay leaves
- Salt and pepper to taste
- 2 cups cooked chicken cut in small cubes
- 1 cup frozen peas (optional)
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup milk 2% or whole
Instructions
- Melt butter in a Dutch oven over medium heat. Add onion, celery, and carrots. Cook until soft, about 7-8 minutes.
- Reduce heat to low. Add garlic, parsley, thyme, and poultry seasoning; cook for 1 minute, stirring constantly. Sprinkle in flour; cook for 1 minute, stirring constantly. Stir in chicken stock and bay leaves; simmer for 20 minutes or until carrots are soft.
- Remove bay leaves. Season with salt and pepper. Add chicken and peas (if using) and simmer for 5 minutes.
- In a bowl, mix flour, baking powder, sugar, and salt. Cut in butter with a pastry cutter. When crumbly, add milk and stir until combined.
- Drop by spoonfuls into simmering soup. Cover and cook for 15 minutes without removing the lid.
- Garnish with parsley or thyme.
Notes
- Remove bay leaf before serving.
- Store leftovers in the fridge for up to 3 days. Reheat on the stovetop or microwave.
- Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg