What’s got you down? Winter blues? Well I have something that will make you feel all better!
Updated: Feb 26, 2020
Just like Grandma’s Homemade Chicken and Dumpling Soup!
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2 tbsp. Butter
6 half breast boneless, skinless chicken
5 tbsp. Olive oil
1 cup diced yellow onion
1 cup sliced carrot
3 cloves garlic minced
1 tsp. salt
5 tbsp. unsalted butter
6 tbsp. all-purpose flour
6 cups chicken broth
1/2 cup heavy cream
½ teaspoon dried thyme
2 bay leaves
1 ½ cups frozen peas
4 tbsp. fresh parsley, minced
Ingredients for the Dumplings
2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. pepper
1 1/3 cups heavy cream
Preheat oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with 3 tbsp. olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Allow to cool enough to handle and then dice and set aside.
In a large pot heat 2 tbsp. olive oil over medium-high heat. Add carrots and onions and cook until just tender.
Add the garlic and stir for another minute, until fragrant.
Reduce the heat to medium-low and add the butter and flour, stirring constantly for a few mins. to prevent any lumps.
Add the chicken to the pot and stir to coat in the roux.
Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 20 more minutes.
While soup simmering make the dumplings.
In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into one large ball.
Using a large spoon scoop up some dough and form the dough into round balls about 1 1/2 inch in diameter.
Place the dough balls in the simmering soup and add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.