About This Recipe:
As we brace for the official start of winter, I thought that it would be very appropriate to whip up this delicious chicken and dumpling soup. Even though it is super hearty and filling, this is definitely a more health conscious version of this beloved Southern dish. There is nothing more satisfying than watching these little dumplings puff up in the soup, and this all comes together in under one hour. This soup has tons of tasty herbs, meat and vegetables, and carbs all in one pot!
Enjoy!
Ingredients (4 servings)
-1 lb cooked chicken breasts, shredded
-1 small onion, finely diced
-2 celery stalks, sliced
-4 carrots, sliced
-2 tbls butter
-2 tbls flour
-8 cups chicken broth
-1/2 tsp dried thyme
-1/4 cup fresh parsley, chopped
-Olive oil
-Salt and pepper
Dumplings (about 10)
-1 cup flour
-1 cup milk
-2 tsps baking powder
-2 tbls fresh dill, chopped
Instructions (45 minutes)
1. In a large pot over medium high heat, pour in 2 tbls of olive oil and sauté the onion, celery, and carrots for 5 minutes.
2. Move the vegetables to the side and melt the butter. Whisk in the flour with the butter and cook for 2 minutes.
3. Stir in the chicken broth and add in the shredded chicken. Add in the thyme, and season with salt and pepper.
4. In a bowl, combine all of the dumpling ingredients. Scoop in spoonfuls of the dough (there should be enough for about 10 dumplings,) and simmer covered for 15 minutes. Sprinkle with the parsley and serve.
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