Chicken & Dumplings Soup

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into chunks
• 1 tbsp olive oil or butter
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups (1.5 L) chicken broth
• 1 cup frozen peas (optional)
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper, to taste

For the Dumplings:

• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp cold butter, cubed
• 1/2 cup milk

Instructions

1. In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes until softened.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in the chicken pieces and cook until lightly browned, about 5 minutes.
4. Pour in the chicken broth. Add thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes, until the chicken is cooked through and the vegetables are tender.
5. Meanwhile, make the dumplings: In a bowl, whisk together flour, baking powder, and salt. Cut in the butter with a fork or your fingers until crumbly. Add milk and stir until just combined—do not overmix.
6. Drop spoonfuls of the dumpling dough onto the simmering soup (about 1 tablespoon per dumpling). Cover the pot with a lid and simmer gently for about 15 minutes, or until dumplings are puffed up and cooked through (do not lift the lid while they cook).
7. Stir in the peas during the last 5 minutes, if using. Taste and adjust seasoning if needed.
8. Serve warm and enjoy this cozy, comforting soup!

If you’d like, I can help you adapt this for a slow cooker or make it creamier — just say the word!