The Pioneer Woman Tasty Kitchen
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Chicken Dumpling Soup

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Level: Easy

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Description

This Chicken and Dumpling Soup recipe is made with creamy broth, succulent chicken, sweet carrots and light fluffy dumplings. It will really satisfy your longing for a good home cooked meal. My family just loves this recipe and I can feel great about all the wholesome ingredients in it.

Ingredients

  • 2 Tablespoons Butter
  • ½  Large Onion, Chopped
  • 3 stalks Celery, Chopped
  • 2  Large Carrots Sliced In 1/4 Inch Rounds
  • 2 cloves Garlic, Finely Minced
  • ½ Tablespoons Dried Parsley
  • ½ teaspoons Poultry Seasoning
  • 1-½ Tablespoon Flour
  • 6 cups Chicken Stock
  • 1  Bay Leaf
  • Salt And Pepper, to taste
  • 2 cups Cooked Chicken Cut In Small Cubes
  • 1 cup Frozen Peas
  • FOR THE DUMPLINGS:
  • 1 cup Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Sugar
  • ½ teaspoons Salt
  • 2 Tablespoons Unsalted Butter
  • ½ cups Milk (2% Or Whole)

Preparation

Melt butter over medium heat in Dutch oven or stockpot. Add onion, celery and carrots and cook until fragrant, approximately 4–5 minutes. Reduce heat to low. Add garlic, parsley and poultry seasoning. Cook for 1 minute, stirring constantly. Sprinkle in flour and cook for 1 minute, stirring constantly. Stir in chicken stock and bay leaf, simmer for 25 minutes.

Remove bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas and simmer for an additional 5 minutes.

For the dumplings, in medium bowl, mix lour, baking powder, sugar and salt. Cut in butter with 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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