1 cup of general-purpose flour
2 tsps baking soda
half a teaspoon of salt
half a cup of milk
Melted butter, 2 tablespoons
How to Follow
One must first make the soup base:
Gently cook the veggies: Butter should be melted over medium heat in a big saucepan or Dutch oven. Saute the carrots, celery, and onion. To soften, cook for 5 to 7 minutes, stirring once or twice. Sauté the minced garlic for one more minute, or until it begins to release its aroma.
Add Flour to the Vegetables and Stir to Coat; This Will Thicken the Soup. Brown the flour a little by cooking for a minute or two. Make sure there are no lumps by whisking in the chicken broth gradually.
Season with salt, black pepper, thyme, and parsley. Stir in the milk. Reduce heat to a low simmer.
2. Garnish with Chicken and Cream:
Toss in the cooked chicken and stir it into the soup. The soup should thicken somewhat after simmering for 10 to 15 minutes with stirring every so often.
Pour in the heavy cream and frozen peas; stir to combine. While you make the dumplings, bring the soup to a simmer over low heat.
The third step in making dumplings is to combine the flour, baking powder, and salt in a medium basin.
Combine the milk and melted butter by swirling briefly. The batter ought to be thick and somewhat sticky; be careful not to overmix.
4. Preheat the Oven and Cook the Dumplings and Set Aside:
Simmer the broth and add spoonfuls of dumpling batter, approximately 1 tablespoon each.
Place the cover on top of the saucepan and simmer for 12 to 15 minutes. To make sure the dumplings steam correctly, do not cover the saucepan while they cook.
Step 5: Ladle the soup into dishes and top with the cooked dumplings. They should be soft and fluffy.
The dumplings should be generously portioned in each dish. If desired, garnish with more parsley.
Methods for Making Flavorful Chicken and Dumplings
Chicken that has been cooked: A rotisserie chicken would be perfect for this dish. For a different twist, try cooking chicken thighs or breasts only for the soup.
If you want your dumplings to be lighter in texture, avoid overmixing the batter.
Adjust the broth consistency by adding a splash of milk or broth if the soup is too thick.
Calorie Breakdown (Each Serving)
About 480 calories
The protein content is 28 grams.
Calories: 36 grams
Contains 24 grams of fat
Three grams of fiber
Serving Some ideas
Goes well with this substantial meal:
An simple green salad.
Dippable crusty bread.
A warm apple cider or tumbler of white wine.
