Chicken and Dumpling Soup
Ingredients:
2 tablespoons butter
1 tablespoon olive oil
1 cup carrots, diced
1 cup celery, diced
1 small onion, finely chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
6 cups chicken broth
1 cup heavy cream
3 cups cooked chicken, shredded (rotisserie works well)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon poultry seasoning
2 cups all-purpose flour (for dumplings)
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
4 tablespoons butter, melted
Fresh parsley, chopped (for garnish)
Instructions:
1. In a large pot, melt butter with olive oil over medium heat. Add carrots, celery, onion, and garlic. Cook for 5 minutes until softened.
2. Stir in 1/4 cup flour and cook for 1 minute to form a roux. Slowly whisk in chicken broth and bring to a gentle simmer. Stir in heavy cream.
3. Add shredded chicken, salt, pepper, garlic powder, thyme, and poultry seasoning. Let simmer for 10 minutes, stirring occasionally.
4. In a mixing bowl, whisk together 2 cups flour, baking powder, and 1 teaspoon salt. Stir in milk and melted butter until a soft dough forms.
5. Drop spoonfuls of dough into the simmering soup. Cover and cook for 15 minutes without lifting the lid, allowing dumplings to puff up and cook through.
6. Stir gently, taste for seasoning, and adjust with more salt or pepper if needed.
7. Serve hot, sprinkled with fresh parsley for garnish.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6