Chicken Dumplings Soup

Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté 5-6 minutes until softened. Add garlic and cook 1 minute more.
Add Broth & Seasonings: Pour in chicken broth and water, then add thyme and rosemary. Bring to a boil, reduce heat, and simmer 10-15 minutes, or until vegetables are tender.
Add Chicken & Peas: Stir in shredded chicken and peas. Simmer 5 minutes more.
Prepare Dumpling Dough: In a medium bowl, whisk together flour, baking powder, and salt. Add milk and melted butter, stirring until just combined (dough will be slightly sticky).
Add Dumplings: Drop spoonfuls of dough onto the simmering soup. Cover and cook 12-15 minutes. Avoid lifting the lid!
Finish: Stir in heavy cream. Season with salt and pepper. Serve warm, garnished with fresh herbs (optional).

Dumpling Tip: Ensure the soup is simmering gently when adding dumplings. The steam creates fluffy dumplings.
Chicken Options: Use leftover rotisserie chicken or cooked chicken breast. Shredded dark meat adds richer flavor.
Creamy Texture: Heavy cream creates a velvety texture. Adjust amount to your liking.

Herbed Dumplings: Add 1 teaspoon dried herbs (parsley, dill, chives) to the dumpling dough.
More Veggies: Add diced potatoes, green beans, or corn.
Spicy Soup: Add 1/4 teaspoon cayenne pepper or hot sauce.

Dumpling Substitute: Use almond flour and cheese-based dumplings.
Vegetable Substitute: Use cauliflower and zucchini instead of carrots and peas.
Thickening: Use xanthan gum or heavy cream instead of flour.

Yes! Make the soup base up to 3 days ahead. Add dumplings just before serving.

Yes, but freeze without dumplings. Dumplings may become soggy. Add fresh dumplings when reheating.

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently.

This soup is hearty enough on its own, but a side salad or crusty bread is nice.

Enjoy this timeless comfort food! Experiment with the variations and share your favorites!