Creamy Chicken Dumpling Soup

Updated at: Thu, 21 Nov 2024 12:27:46 GMT

Step 1

Melt the butter over medium high heat in a large stock pot or dutch oven. Once the butter has melted, add the onion, carrots, and celery. Cook and stir for 4-5 minutes, or until the veggies are crisp tender. Add the garlic and sauté 1 minute longer.

Step 2

Add the chopped chicken, ½ tsp salt, and ¼ tsp pepper to the vegetables. Cook and stir for 5-7 minutes, or until chicken is no longer pink and cooked through.

Step 3

Sprinkle the flour over everything. Cook and stir for 1 minute. Lower the heat to medium low. Slowly add the broth to the pot, about 1 cup at a time, stirring constantly. Once all the broth has been added, stir in the remaining ¼ tsp salt, ¼ tsp pepper, parsley, onion powder, garlic powder, and thyme.

Step 4

Pour in the evaporated milk and peas. Stir to combine. Cook until the soup is thickened, about 5 minutes. Simmer gently, stirring occasionally, while the ingredients are mixed together for the the dumplings.

Step 5

For the dumplings, whisk together the flour, baking powder, salt, pepper. Add the cooled butter, milk, and stir until a soft dough forms.

Step 6

Use a small spoon to scoop up a dumpling ball less than 1 tablespoon (NOTE: Dumplings will double in size once they are cooked). Use another spoon to scrape the dough into the simmering liquid. Repeat until all the dough has been used. Gently stir occasionally to rotate the dumplings and cook for 10-12 minutes, uncovered, or until the dumplings are cooked through.

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