Chicken & Vegetable Dumpling Soup

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

Ingredients:

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

Directions:

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 

stock.

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.

Meanwhile...

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