Chicken and Dumpling Soup

Ingredients

• 6 Cups Chicken Broth
• 2 Tablespoons Unsalted Butter For Dumplings
• 2 Cups Cooked Chicken Cubed
• 2 Tablespoons Butter
• 1/2 Large Onion Finely Chopped
• 1/2 Cup Milk 2% or Whole
• 2 Large Carrots Sliced into 1/4-inch Rounds
• 1 Cup Flour For Dumplings
• 1 Bay Leaf
• 3 Stalks Celery Finely Chopped
• 1 Cup Frozen Peas
• 1 1/2 Tablespoons Flour
• 2 Cloves Garlic Minced
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Poultry Seasoning
• 1 Teaspoon Sugar
• Salt and Pepper To Taste
• 1/2 Tablespoon Dried Parsley

Instructions

Prepping the Broth and Veggies

• In a robust Dutch oven or a sturdy stockpot, melt 2 tablespoons of butter over medium heat.
• Sauté the onion, celery, and carrots until aromatic—roughly 4-5 minutes.
• Infuse the veggie medley with garlic, dried parsley, and poultry seasoning, cooking and stirring continually for about a minute.

Roux and Broth Infusion

• Incorporate 1 1/2 tablespoons of flour into the mixture, continuing to stir.
• Gradually add the chicken broth and a single bay leaf. Reduce the heat and allow it to simmer for approximately 25 minutes.

Finishing Touches

• Discard the bay leaf and season with salt and pepper to your preference.
• Add in the cooked chicken and frozen peas. Allow this amalgam to simmer an additional 5 minutes.

Dumpling Delights

• In a separate bowl, whisk together 1 cup of flour, baking powder, sugar, and a dash of salt.
• Employ a pastry cutter to mix in 2 tablespoons of unsalted butter until the texture turns crumbly.
• Pour in the milk, mixing just until a dough forms.

Cooking the Dumplings

• Drop small dollops of the dumpling dough into the simmering soup.
• Seal the pot with a tight-fitting lid, ensuring no heat escapes, and simmer for 15 minutes. Remember, no peeking!

Notes

• Employ a heavy-duty Dutch oven or stockpot with a lid that seals well for optimal results.
• Exercise caution with the bay leaf. Always remove it before consumption to prevent choking hazards.
• Resist the temptation to lift the lid during the dumpling phase. The environment within the pot must stay steamy.
• Speed up the chicken preparation by opting for pre-cooked shredded rotisserie chicken from your local supermarket.
• Leftovers? Store in an airtight container and refrigerate for up to 3 days.
• For those keen on batch cooking, this soup freezes well. Thaw overnight in the fridge and reheat at your convenience.