Chicken and Dumpling Soup
Ingredients:
For the Soup:
1 tablespoon olive oil or butter
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth (or stock)
2 cups cooked chicken, shredded (rotisserie chicken works well)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 cup frozen peas (optional)
1 tablespoon fresh parsley, chopped (for garnish)
For the Dumplings:
1 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon garlic powder (optional)
1 teaspoon dried parsley (optional)
1 egg
¾ cup milk
2 tablespoons butter, melted
Instructions:
Make the Soup Base:
Heat the olive oil or butter in a large pot or Dutch oven over medium heat.
Add the onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
Add the garlic and cook for another minute.
Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to a simmer.
Add the cooked chicken, thyme, rosemary, salt, and pepper. Let the soup simmer for 10-15 minutes to meld the flavors together.
Stir in the frozen peas (if using) and simmer for an additional 5 minutes.
Prepare the Dumplings:
