Chicken and Vegetable Dumpling Soup

One of my favorite things about this time of year is making soup. There's nothing better on a cold fall night than eating a hot bowl of yummy soup. This was a big hit with my kids. My four year old even thanked me for making dinner. So sweet! I hope you enjoy. This was so good!!!

Printable Recipe

Chicken and Vegetable Dumpling Soup
adapted from My Kitchen Cafe

2-3 chicken breasts (about 1 1/2 lbs)
4 cups chicken broth
4 cups water
1 1/2 Tbsp olive oil
2 stalks celery, chopped
2 carrots, sliced
1 onion, chopped
1 1/2 tsp salt
1 tsp dried thyme
1/4 tsp pepper
1 cup frozen peas

Dumplings:
1 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp dried thyme or sage
1/2 cup sour cream
1/2 cup milk
1 Tbsp vegetable oil

Boil chicken in broth and water until cooked through, about 20 minutes. Remove chicken and save broth. Shred chicken and set aside. Heat olive oil in a large skillet. Add celery, carrot, and onion. Saute for about 6-7 minutes until tender. Add to broth. Add salt, thyme, and pepper. Heat to a simmer. In a small bowl, blend 1/2 cup cold water and 1/4 cup flour until smooth. Whisk into soup until well combined. Add peas and chicken to soup. Stir gently for 1 minute.

To make dumplings combine dry ingredients. In a separate bowl combine sour cream, milk, and vegetable oil. Add to dry ingredients and stir until combined without over mixing.

Heat soup to boiling. Drop dumplings by the teaspoonful into soup covering the entire surface. Make sure to make the dumplings small because they expand while cooking. Reduce heat to a simmer. Cover and cook for 15 minutes without lifting the lid. Remove lid and stir gently to break apart.

Serves 6