|Recipe from: joyouslydomestic|
Image Credit: Angela
Chicken & Vegetable Dumpling Soup
“I used homemade chicken stock, but a good-quality store-bought stock/broth would be fine.” Angela
For the soup -
2 tablespoons olive oil
2 - 3 carrots, peeled and sliced
2 celery stalks, thinly sliced
1 onion, peeled and minced
2 garlic cloves, peeled and minced
1 teaspoon salt (or to taste)
1/2 teaspoon dried thyme
1/2 teaspoon black pepper (or to taste)
10 cups chicken stock/broth
1/4 cup flour
1/2 cup cold water
2 cups shredded, cooked chicken
1/4 cup frozen peas (optional)
For the dumplings -
2 cups flour
4 tablespoons baking powder
1 teaspoons salt
1/2 teaspoon dried sage (optional)
1 cup sour cream
1 cup whole milk
Sauté the carrots, celery, onion and garlic in the olive oil in a large stock pot set over medium-
low heat just until veggies are becoming tender.
Sprinkle in the salt, dried thyme and pepper. Increase heat to medium-high and add in the
In a small bowl, combine the 1/4 cup of flour with the cold water until no lumps remain.
Once stock and vegetable mixture is boiling, whisk in the flour and water mixture.
Allow to come to a boil again.
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