Chicken & Dumplings Soup Recipe

Ingredients:

4 tbsp unsalted butter

1/2 cup finely chopped onion

2-3 carrots, peeled and chopped

3 stalks celery, thinly sliced

1 tbsp minced garlic

8 cups of chicken broth

2 lbs cooked chicken, shredded

1 tsp salt

1/2 tsp freshly ground black pepper

2 bay leaves

1 tbsp dried parsley

To Thicken Soup:

3 tbsp cornstarch

3 tbsp water

Dumplings:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

3 tbsp cold butter

3/4 cup milk

Instructions:

Heat a large 8-quart pot over medium heat and melt the butter. Saute the onion, carrots, and celery until the onions are translucent.

Add the garlic and continue to cook for about 30 seconds until fragrant.

Stir in the chicken broth, shredded chicken, salt, pepper, bay leaves, and dried parsley. Bring to a boil, then reduce the heat to a simmer.

To make the dumplings, combine flour, baking powder, and salt in a large mixing bowl. Grate the cold butter into the flour mixture using a cheese grater and mix until well incorporated.

Gradually add the milk to the dry ingredients, stirring until the dough forms a cohesive ball. If necessary, knead briefly in the bowl.

Tear off one-inch pieces of the dough and drop them into the simmering soup. Cover the pot and let simmer for 15-20 minutes, or until the dumplings float to the top.

For a thicker soup, mix cornstarch with cold water and stir into the simmering soup. Continue stirring until the soup thickens.

Prep Time: 20 mins  Total Time: 55 mins  Servings: 6