Ingredients:
For the soup:
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 6 cups chicken broth (low-sodium preferred)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup frozen peas
- 1/2 cup heavy cream (optional, for extra creaminess)
For the dumplings:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 tablespoon fresh parsley, chopped (optional)
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
Instructions:
1. Cook the chicken:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set it aside.
2. Prepare the soup base:
- In the same pot, add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add the garlic and cook for an additional 1 minute, until fragrant.
3. Make the soup:
- Pour in the chicken broth and add the thyme, rosemary, bay leaf, salt, and pepper. Bring the soup to a simmer, then return the cooked chicken to the pot.
- Let the soup simmer for about 15-20 minutes, allowing the flavors to meld together.
4. Prepare the dumplings:
- In a medium bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder. Stir in the chopped parsley, if using.
- In a separate bowl, combine the milk, melted butter, and egg. Add the wet ingredients to the dry ingredients and mix until just combined. The dough should be thick but slightly sticky.
5. Add the dumplings:
- Once the soup is simmering, drop spoonfuls of the dumpling dough into the soup. You should get about 12-16 dumplings, depending on the size.
- Cover the pot with a lid and let the dumplings steam in the simmering broth for about 12-15 minutes, or until they have puffed up and are fully cooked through. Avoid lifting the lid while they cook to keep the steam in.
6. Finish the soup:
- If using, stir in the heavy cream for a richer, creamier texture. Adjust the seasoning with more salt and pepper, if needed.
- Remove the bay leaf from the soup.
Serve:
Ladle the soup into bowls, making sure to include a few dumplings in each serving. Garnish with extra fresh parsley if desired, and enjoy the comforting flavors of this hearty Chicken and Dumpling Soup!
This recipe makes a satisfying, filling meal that’s perfect for a cozy night in.