Chicken Dumpling Soup

By Rachel Cooks

Ingredients

1 tablespoon olive oil
1 ½ cups diced carrots ((3 carrots))
1 cup diced celery ((3 stalks))
½ cup diced onion ((1 medium yellow onion))
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
2 cloves garlic, minced
3 cups low sodium chicken broth ((see note))
2 pounds boneless skinless chicken thighs
½ teaspoon dried thyme
1 bay leaf
¼ teaspoon crushed rosemary
1 cup frozen peas
¼ cup minced fresh parsley
½ cup heavy cream, at room temperature
3 tablespoons cornstarch
¾ cup + 2 tablespoons all-purpose flour
1 ½ teaspoons baking powder
1 tablespoon chopped parsley ((or chopped chives))
â…' teaspoon kosher salt
½ cup whole milk, at room temperature
1 ½ tablespoons unsalted butter, melted

Prep Time15mins
Cook Time60mins
Servings6

Instructions

Measure out ½ cup cream for the soup and ½ cup milk for the dumplings; let both come to room temperature while you cook the soup.

Heat a large pan (with available cover) over medium heat. Add oil, carrots, celery, onion, salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 6 minutes. Add garlic and continue to cook, stirring, for 1 minute.

Add broth, chicken, thyme, bay leaf, and rosemary and increase heat to high. Bring to a boil, and then reduce to a simmer (medium-low heat).

Cook, covered, for 30 minutes or until chicken is cooked through and vegetables are tender.

Toward the end of the cooking time, make the dough for the dumplings by combining the flour, baking powder, parsley, and salt in a medium bowl. Add milk and melted butter; stir gently to combine.

Remove chicken to a plate, and remove bay leaf. Increase heat to medium high. Use two forks to shred chicken into bite-sized pieces.

Stir peas, parsley, and shredded chicken into soup.

Combine heavy cream and cornstarch in a small bowl; stir mixture into hot broth.

Reduce heat to medium low. Add dumpling dough to soup by tablespoon-sized scoops (8 to 10 dumplings); they should float on top, don’t stir them into the soup. Cover the pan and cook for 15 minutes or until dumplings are cooked through.

Taste the soup, add more salt and pepper, if desired.