Chicken and Dumpling Soup

Chicken and Dumpling Soup

from smalltownwoman.com
Soup
70 min
6 servings
273 kcal / serving

The ultimate comfort soup combines hearty vegetables, tender chicken, and homemade dumplings for loads of fresh comfort food flavor just like grandma used to make.

Ingredients

  • 3 tablespoonsbutter
  • ½ largeonion chopped
  • 3stalks celery chopped
  • 2 largecarrots sliced in 1/4 inch rounds
  • 2 clovesgarlic finely minced
  • 1 tablespoonchopped fresh parsley
  • 1 tablespoonchopped fresh thyme
  • ½ teaspoonpoultry seasoning
  • 2 tablespoonsall-purpose flour
  • 6 cupslow sodium chicken broth or stock
  • 2bay leaves
  • salt and pepper to taste
  • 2 cupscooked chicken cut in small cubes
  • 1 cupfrozen peas (optional)
  • 1 cupflour
  • 2 teaspoonsbaking powder
  • 1 teaspoongranulated sugar
  • ½ teaspoonsalt
  • 2 tablespoonsunsalted butter
  • ½ cupmilk (2% or whole)

Directions

  1. 1

    Melt the butter over medium heat in a Dutch oven or stockpot. Add onion, celery, and carrots. Cook until the onion and celery are soft and fragrant, approximately 7-8 minutes.

  2. 2

    Reduce the heat to low. Add garlic, parsley, thyme, and poultry seasoning; cook for 1 minute, stirring constantly. Sprinkle in 2 tablespoons of flour; cook for 1 minute, stirring constantly. Stir in chicken stock and bay leaves; simmer for 20 minutes or until the carrots are soft.

  3. 3

    Remove the bay leaves. Season with salt and pepper to taste. Add the chicken and frozen peas (if using) and simmer for 5 minutes.

  4. 4

    In a medium bowl, mix 1 cup flour, baking powder, sugar, and salt. Cut in the butter with a pastry cutter. When crumbly, add milk and stir just until combined. Drop by small spoonfuls into the simmering soup. Cover and cook for 15 minutes without removing the lid. Garnish with chopped fresh parsley or thyme.