Chicken & dumpling soup



°2 tbsp butter

°1/2 Large onion chopped

°3 chopped celery stalks

°2 large islands clip into 1/4 inch strips

°2 cloves garlic finely chopped

°1/2 tbsp dried parsley

°1/2 teaspoon poultry seasoning

°1 1/2 tbsp flour

°6 chicken broth cups

°Salt and pepper to taste

°2 cups cooked chicken sliced into small cubes

°1 cup frozen peas

°1 cup flour

°2 teaspoons baking powder

°1 teaspoon sugar

°1/2 teaspoon salt

°2 tbsp unsalted butter

°1/2 cup milk (2% or full)





Melt butter over medium heat in Dutch oven or storage bowl. Add the onion, celery and carrot and cook until it smells; About 4-5 minutes. Reduce the heat to low.

Add garlic, parsley and poultry seasoning; Cook for 1 minute, stirring constantly. Sprinkle 1 1/2 tbsp flour; Cook for 1 minute, stirring constantly. Stir in chicken stock and bay paper; Mature for 25 minutes.


Remove the bay paper. Season with salt and pepper to taste. Add the frozen chicken and peas and simmer for an additional 5 minutes.

In a medium bowl, mix 1 cup flour, baking powder, sugar and salt. Cut the butter with the pastry cutter. When milk is added crumbly and stir until combined. Drop them with teaspoons in boiling soup. Cover and cook for 15 minutes without removing the lid.


Enjoy !

Leave a Comment