Chicken & Dumpling Soup


2 tablespoons butter
1/2 large onion chopped
3 stalks celery chopped
2 large carrots sliced in 1/4 inch rounds
2 cloves garlic finely minced
1 tablespoon dried parsley
1 teaspoon chopped dried sage leaves (see notes)
6 cups chicken stock
1 bay leaf
Salt & pepper to taste
2 cups bite-size chicken
1 cup frozen peas
1 cup flour
2 teaspoons baking powder
1 teaspoon white sugar
1/2 teaspoon salt
2 tablespoons butter
1/2 cup milk


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Melt butter over medium heat in a large saucepan. Add onion, celery, and carrots and cook until fragrant approximately 4-5 minutes. Add garlic and cook for an additional minute. Add parsley and sage and stir in. Add chicken stock & bay leaf and simmer for 45 minutes.
Remove bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas and simmer for an additional 15 minutes.
For dumplings mix flour, baking powder, sugar, and salt. Cut in butter with a pastry cutter. When crumbly add milk and stir just until combined. Drop by small spoonfuls into simmering soup. Cover and cook for 15 minutes without removing the lid.
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