Chicken and Dumpling Soup

Souper Sunday a couple weeks ago was The Recipe Rebel's Chicken and Dumpling Soup.  This is so easy to make and most likely you will have all of the ingredients on hand if you have a well stocked pantry. We always have a bag of carrots and celery in the crisper, broth and stock on the pantry shelves and chicken breast in the freezer. 

This tasty soup made enough for a few lunches for work and some to even share. 

Dumplings

1 cup all purpose flour (or sub whole wheat)

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon Italian seasoning

½ cup milk

2 tablespoons canola oil

Chicken Soup

2 tablespoons canola oil

2 large carrots (peeled and chopped)

2 ribs celery (chopped)

1 medium onion (finely chopped)

4 cloves garlic minced

2 teaspoons salt

1 teaspoon dried parsley

1 teaspoon dried thyme

¼ teaspoon black pepper

4 cups low sodium chicken broth

2 boneless skinless chicken breasts (about 1 lb)

1 ½ lbs Yukon gold or red potatoes washed and cut into 1/2″ pieces

¾ cup frozen peas

½ cup cream

1 tablespoon corn starch

Dumpling Batter:

In a medium bowl, stir together flour, baking powder, salt, and Italian seasoning.

Add milk and canola oil and stir just until combined. Cover and set aside.

Chicken Soup:

Add oil to a large soup pot or dutch oven and heat over medium-high heat.Add the carrots, celery and onion. Cook and stir for 3-4 minutes, until onion has softened.

Add garlic, salt, parsley, thyme and pepper and cook 1 minute. 

Stir in the broth and scrape off any bits that might be stuck on the bottom of the pot. Add the chicken and potatoes and gently press down into the liquid. Cover and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 8-10 minutes, until vegetables are tender and chicken is cooked through.

Remove chicken and shred. Add chicken back into the pot.

Whisk together the cream and corn starch and stir into the pot along with the peas. Using a tablespoon and a spatula, spoon dumpling batter onto the top of the vegetables (keep in mind they will increase in size as they cook). Cover and cook 8-10 minutes, until puffed and cooked through (you can poke with a toothpick to make sure there is no batter that comes out).

Taste and serve.