Chicken and Dumpling Soup

Chicken and Dumpling Soup

A chicken soup with tasty cheddar and sage dumplings!

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ingredients

For the chicken soup:

• 2 tablespoons butter
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 2 tablespoons butter
• 2 tablespoons garlic, chopped
• 2 teaspoons sage, chopped (or 1 teaspoon dried)
• 2 teaspoons rosemary, chopped (or 1 teaspoon dried)
• 2 teaspoons thyme, chopped (or 1 teaspoon dried)
• 3 tablespoon flour (gluten-free for gluten-free)
• 6 cups chicken broth (link)
• 1 pound boneless and skinless chicken breasts or thighs
• 1/2 cup heavy/whipping cream (optional)
• 1/4 cup parmigiano reggiano (parmesan cheese), grated (optional)
• 1 cup peas (fresh or frozen)
• salt and pepper to taste
• 1 tablespoon parsley, chopped (optional)

For the dumplings:

• 1 1/2 cups all-purpose flour (gluten-free for gluten-free)
• 1 tablespoon baking powder
• pepper to taste
• 1 tablespoon chopped fresh sage
• 1 cup cheddar cheese, shredded
• 3/4 cup buttermilk

directions

For the chicken soup:

1. Melt the butter in a large saucepan over medium heat, add the onion, carrot, and celery, and cook until tender, about 10-15 minutes.
2. Add the butter, let it melt, add the garlic, sage, rosemary, thyme, sprinkle in the flour, mix and cook for a minute.
3. Add the broth and chicken, bring to a boil, reduce the heat and simmer until the chicken is cooked through, about 20-30 minutes.
4. Remove the chicken, shred/pull or slice it and return it to the soup.
5. Add the cream and parmesan, mix and let the cheese melt into the sauce, before mixing in the peas.
6. Add the dumplings, 1 tablespoon at a time, cover and cook for 15 minutes

For the dumplings:

7. Mix the flour, baking powder and pepper.
8. Mix in the sage and cheese.
9. Mix in the buttermilk.

Nutrition Facts: Calories 510, Fat 28g (Saturated 15g, Trans 0.2g), Cholesterol 129mg, Sodium 838mg, Carbs 50g (Fiber 5g, Sugars 9g), Protein 37g

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