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Chicken Pot Pie Soup with Dumplings

Source of Recipe

From "The Cozy Cookbook" by Julie Hyzy


List of Ingredients

â—¦ 1 large or 2 small skinless boneless chicken breasts
â—¦ 4 cups chicken broth
â—¦ 4 carrots, peeled and sliced
â—¦ 4 celery sticks, chopped
â—¦ 1 medium onion, chopped
â—¦ 2 cups frozen peas
â—¦ ¼ cup half-and-half (or milk)

Dumplings:
â—¦ â…” cup all-purpose flour
â—¦ 2 tablespoons chopped parsley
â—¦ 1 teaspoon baking powder
â—¦ ¼ teaspoon dried thyme
â—¦ â…› teaspoon salt
â—¦ ¼ cup milk
â—¦ 2 tablespoons vegetable oil


Recipe

Chop chicken breasts into small, bite-size pieces, add to large pot with chicken broth, carrots, celery, and onion. Cook over medium heat for 15 minutes or until carrots and celery are tender. Add peas and cook 1 minute more. Add half-and-half and stir.

Prepare dumplings and reheat soup, drop dough into the bubbling soup, and cover. Cook 10 to 15 minutes more, until dumplings are cooked.

For the dumplings:
In a bowl, mix flour, parsley, baking powder, thyme, and salt. In a separate bowl, mix milk and oil, and pour into flour mixture. Stir with a fork until combined.

Serves 4