CHICKEN & DUMPLINGS SOUP

Ingredients

  • 4 tablespoons butter
  • 1/2 cup chopped onion
  • 2-3 carrots, chopped
  • 3 celery stalks, sliced
  • 1 tablespoon garlic, minced
  • 8 cups chicken broth
  • 2 pounds cooked chicken, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 1 tablespoon dried parsley
  • To Thicken Soup:
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • Dumplings:
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter
  • 3/4 cup milk

Instructions

  • Sauté Vegetables: In a large pot, melt butter over medium heat. Add onions, carrots, and celery. Cook until the onion is translucent, about 5-7 minutes. Add garlic and cook for 30 seconds.
  • Add Broth and Chicken: Pour in chicken broth and add shredded chicken. Season with salt, pepper, bay leaves, and parsley. Bring to a boil, then reduce to a simmer.
  • Prepare Dumplings: In a bowl, mix flour, baking powder, and salt. Grate cold butter into the flour mixture and stir to coat. Add milk and stir until a dough forms.
  • Add Dumplings to Soup: Drop 1-inch pieces of dough into the simmering soup. Cover and cook for 15-20 minutes until dumplings are cooked through.
  • Thicken Soup: Mix cornstarch and water to create a slurry. Pour into the soup, stirring until thickened.
  • Serve: Ladle soup into bowls and enjoy warm.

Slow Cooker Creamy Tortellini Soup

Butter Swim Biscuits