Chicken and Dumpling Soup

 

Chicken and Dumpling Soup, 

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Ingredients:

For the Soup:

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• Salt and black pepper, to taste

For the Dumplings:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 2 tablespoons unsalted butter, melted

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Instructions:

1. Prepare the Soup Base:

1. Heat olive oil or butter in a large pot over medium heat.
2. Add the onion, carrots, and celery. Sauté for 5-7 minutes, until softened.
3. Stir in the garlic and cook for 1 minute, until fragrant.
4. Add the chicken broth, shredded chicken, thyme, rosemary, bay leaf, salt, and pepper. Bring to a gentle boil.

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2. Make the Dumpling Dough:

1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. Add the milk and melted butter, stirring until just combined. Be careful not to overmix. The dough should be sticky.

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3. Cook the Dumplings:

1. Reduce the soup to a simmer.
2. Using a spoon or small scoop, drop spoonfuls of the dumpling dough into the soup. The dough will expand as it cooks, so leave space between each dumpling.
3. Cover the pot with a lid and let the dumplings cook for 10-12 minutes, or until they are puffed up and cooked through. (Do not lift the lid while cooking to ensure they steam properly!)

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4. Finish the Soup:

1. Remove the bay leaf.
2. Taste the soup and adjust the seasoning with more salt and pepper if needed.

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Serving Suggestions:

• Serve hot, garnished with fresh parsley if desired.
• Pair with crusty bread or a side salad for a complete meal.

Enjoy this classic Chicken and Dumpling Soup – warm, cozy, and absolutely delicious!