Chicken and Dumpling Soup

Cook with me! Chicken and Dumpling soup!

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Cozy Winter Chicken and Dumplings Soup

Author: Lauren Nicholsen

This is the perfect dinner idea for a cold winter night! Everything can be made in one pot or dutch oven, simple to make and clean up!

Ingredients

• 2 tablespoons vegetable oil
• 2 lb boneless, skinless chicken breast, cubed
• 1 cup diced yellow onion
• 1 cup sliced carrot (about large 5 carrots)
• 5 cloves garlic cloves, minced
• 1 teaspoon salt
• 5 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 6 cups chicken broth
• ½ cup heavy cream
• ½ teaspoon dried thyme
• 2 bay leaves
• 1 ½ cups frozen peas
• 4 tablespoons fresh parsley, minced
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 ⅓ cups heavy cream

Instructions

1. In a large pot or dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
2. Add carrot and cook for about 3 minutes, then add onions. Cook until translucent.
3. Add the garlic and stir for another minute, until fragrant.
4. Reduce the heat to medium-low and add 5 tablespoons of butter and let melt. Slowly add the flour, stirring constantly for 3 minutes to prevent lumps from forming.
5. Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
6. Add the chicken broth and stir. Slowly add the heavy whipping cream. Add thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
7. Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until everything is mixed and a ball has formed.
8. Using a small spoon or small ice cream scoop, form the dough into small round balls and drop into the simmering soup and cover for about 15 minutes.
9. Stir the soup well and serve! Garnish with parsley and a biscuit.
10. Enjoy!

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