Chicken Dumpling Soup

By spend with pennies

Ingredients

1 ½ pounds boneless skinless chicken thighs (cut into bite sized pieces)
1 tablespoon olive oil
3 tablespoons butter
1 small onion (finely diced)
3 tablespoons all-purpose flour
¾ teaspoon poultry seasoning (or ¼ teaspoon ground sage)
¼ teaspoon dried thyme leaves
¼ teaspoon salt
¼ teaspoon black pepper
4 cups chicken broth (or chicken stock, plus additional if needed)
2 carrots (sliced or diced)
2 stalks celery (diced)
1 cup green peas (optional)
â…" cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 tablespoons butter
â…" cup cold milk

Prep Time15mins
Cook Time30mins
Servings6

Instructions

In a large pot or Dutch oven, brown the chicken in 1 tablespoon olive oil over medium-high heatâ€"it doesn't have to be cooked through. Transfer to a bowl and set aside.

Add the butter and onion to the pot and cook for about 3 minutes or until slightly softened. Stir in 3 tablespoons of flour, poultry seasoning, thyme, and ¼ teaspoon each salt & pepper. Cook while stirring for 2 minutes.

Gradually add the broth to the pot, stirring until smooth after each addition. Add the chicken with any juices, carrots, and celery. Bring to a boil, reduce heat and simmer covered for 12 minutes.

Meanwhile, to make the dumplings, in a medium bowl, whisk flour, baking powder, and salt. Use a fork to mix in the cold butter until small crumbs form. Add the milk and combine with a spoon.

Remove the lid from the soup. Stir in peas if using. Scoop small spoonfuls of dough on top of the soup to form 16 dumplings. Cover and cook for an additional 4 to 7 minutes or until the dumplings are cooked through.

Garnish with parsley if desired.