CHICKEN & DUMPLINGS SOUP

Chicken & Dumplings Soup is a cozy, comforting dish that’s perfect for chilly days! This soup combines a rich, flavorful broth with tender chicken, vegetables, and fluffy dumplings. Here’s a delicious recipe for you to try:

Chicken & Dumplings Soup

Ingredients:

For the Soup:

• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 6 cups chicken broth (or vegetable broth)
• 3 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 cup frozen peas (optional)
• Salt and freshly ground black pepper, to taste
• 1/4 cup heavy cream (optional, for creaminess)

For the Dumplings:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp garlic powder (optional)
• 1/2 cup milk
• 2 tbsp unsalted butter, melted
• 1 large egg
• 1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions:

Prepare the Soup:

1. Sauté the vegetables:
   • In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften.
   • Add the garlic and cook for another minute, until fragrant.
2. Add the seasonings and broth:
   • Stir in the thyme, rosemary, bay leaf, and some salt and pepper. Pour in the chicken broth and bring the mixture to a simmer. Let it simmer for 10-15 minutes to let the flavors meld together and the vegetables become tender.
3. Add the chicken:
   • Add the shredded chicken to the pot and stir in the frozen peas (if using). Taste the soup and adjust the seasoning with more salt and pepper, if needed.
   • If you want a creamier soup, add the heavy cream at this point. Let the soup simmer on low while you prepare the dumplings.

Make the Dumplings:

4. Prepare the dumpling batter:
   • In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder (if using).
   • Add the milk, melted butter, and egg, and stir until just combined. The batter should be thick but spoonable.

Cook the Dumplings:

5. Add dumplings to the soup:
   • Once the soup is simmering and the vegetables are tender, gently drop spoonfuls of the dumpling batter onto the surface of the soup. You should get about 12-14 dumplings, depending on the size of your spoonfuls. Be sure not to overcrowd them.
6. Simmer the dumplings:
   • Cover the pot and let the dumplings cook for about 15-20 minutes, or until they have puffed up and are cooked through. Avoid lifting the lid while the dumplings are cooking to ensure they steam properly.

Serve:

7. Finish the soup:
   • Once the dumplings are cooked, carefully stir the soup to ensure everything is well mixed. Remove the bay leaf.
   • Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Tips and Variations:

• Spicy kick: If you want a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the broth.
• Vegetables: You can swap in other vegetables like corn, potatoes, or green beans for extra flavor and texture.
• Herbs: Fresh thyme or parsley can be added to the soup at the end for an extra burst of flavor.
• Gluten-free option: You can use a gluten-free flour blend for the dumplings to make the recipe gluten-free.

Storage:

• The soup can be stored in an airtight container in the refrigerator for up to 3 days. The dumplings may become a little softer after storing, but the soup will still be delicious. You can reheat it on the stovetop over low heat.

This Chicken & Dumplings Soup is hearty, filling, and absolutely comforting. Perfect for those cold days when you want something warm and satisfying. Let me know if you need more variations or any tips!