CHICKEN AND DUMPLING SOUP

INGREDIENTS

• 2 tablespoons butter
• 1/2 large onion, chopped
• 3 stalks celery, chopped
• 2 large carrots, cut into 1/4-inch slices
• 2 cloves garlic, finely chopped
• 1/2 tablespoon dried parsley
• 1/2 teaspoon poultry seasoning
• 1 1/2 tablespoons flour
• 6 cups chicken stock or broth
• 1 bay leaf
• salt and pepper to taste
• 2 cups cooked chicken, cut into small cubes
• 1 cup frozen peas
• Dumpling recipe
• 1 cup flour
• 2 teaspoons baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 1/2 cup milk (2% or whole milk)

INSTRUCTIONS

Melt butter in a saucepan or saucepan over medium heat. Add onions, celery, and carrots and cook until fragrant, about 4 to 5 minutes. Reduce heat to low. Add garlic, parsley, and poultry seasoning; Cook for 1 minute, stirring constantly. Sprinkle with 1 1/2 tablespoons flour; Cook for 1 minute, stirring constantly.Add chicken broth and bay leaf; Let simmer for 25 minutes.
Remove the bay leaf. Season with salt and pepper. Add the frozen chicken and peas and simmer for another 5 minutes.
In a medium bowl, whisk together 1 cup flour, baking powder, sugar, and salt.Cut the butter with a pastry cutter. When crumbly, add the milk and stir until well combined. Add small spoonfuls to the boiling soup. Cover and cook for 15 minutes without removing the lid.

NOTES

Use a heavy pot or pot with a tight-fitting or heavy lid.The bay leaf should be removed from the soup before consumption as it has sharp edges and could pose a choking hazard. I find it easier to remove it before making the dumplings.
As tempting as it may be, do not lift the lid while the dumplings are cooking, as the air in the pot needs to remain hot and steamy for the dumplings to cook properly.
If you’re looking for an easy way to add chicken to this recipe, using shredded rotisserie chicken can be a good option. Ready-made fried chicken can be found at almost every grocery store, department store, and even Walmart and Target.When cooking the meatballs, keep the heat low to prevent the soup from burning.
If the meatballs don’t rise enough, quickly cover the pot and let them cook for 1 to 2 minutes more.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat food, you can use the stove on a low setting or put it in the microwave at reduced power.
To freeze, allow to cool completely, then place in a freezer-safe container and freeze for up to 3 months.Thaw in the refrigerator overnight and gently reheat on the stove or in the microwave at reduced power.

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