Chicken and Dumpling Soup Recipe

Ingredients

• 6 cups chicken broth
• 2 tablespoons unsalted butter (for dumplings)
• 2 cups cooked chicken, cubed
• 2 tablespoons butter
• 1/2 large onion, finely chopped
• 1/2 cup milk (2% or whole)
• 2 large carrots, sliced into 1/4-inch rounds
• 1 cup flour (for dumplings)
• 1 bay leaf
• 3 stalks celery, finely chopped
• 1 cup frozen peas
• 1 1/2 tablespoons flour
• 2 cloves garlic, minced
• 2 teaspoons baking powder
• 1/2 teaspoon poultry seasoning
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/2 tablespoon dried parsley

Instructions

Preparing the Broth and Vegetables

1. In a robust Dutch oven or a sturdy stockpot, melt 2 tablespoons of butter over medium heat.
2. Sauté the onion, celery, and carrots until aromatic, approximately 4-5 minutes.
3. Add the garlic, dried parsley, and poultry seasoning. Cook and stir continually for about a minute.

Creating the Roux and Infusing the Broth

1. Sprinkle 1 1/2 tablespoons of flour over the vegetable mixture, stirring continuously.
2. Gradually pour in the chicken broth and add the bay leaf. Reduce the heat and allow the soup to simmer for approximately 25 minutes.

Finalizing the Soup

1. Remove the bay leaf and season the broth with salt and pepper to taste.
2. Add the cooked chicken and frozen peas to the pot, allowing it to simmer for an additional 5 minutes.

Making the Dumplings

1. In a separate bowl, whisk together 1 cup of flour, baking powder, sugar, and a pinch of salt.
2. Use a pastry cutter to blend in 2 tablespoons of unsalted butter until the mixture becomes crumbly.
3. Pour in the milk and mix until a dough forms.

Cooking the Dumplings

1. Drop small dollops of the dumpling dough into the simmering soup.
2. Cover the pot with a tight-fitting lid and simmer for 15 minutes without lifting the lid.

Notes

• For optimal results, use a heavy-duty Dutch oven or stockpot with a well-sealing lid.
• Always remove the bay leaf before serving to prevent choking hazards.
• Avoid lifting the lid during the dumpling cooking phase to maintain a steamy environment inside the pot.
• For quicker preparation, consider using pre-cooked shredded rotisserie chicken from your local supermarket.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• This soup freezes well for batch cooking. Thaw overnight in the fridge and reheat as needed.