Chicken and Vegetable Dumpling Soup

8 servings

prepDice celery, carrots, and onion
1-2 teaspoons olive oil	Heat oil, sauté vegetables & herbs 2-3 min	Add broth & chicken, simmer 10-15 min	Whisk flour slurry into broth, stir in peas	Drop dumplings into soup, cover & simmer 12-15 min	Remove lid, gently stir dumplings apart & serve
1 cup / 240 ml diced celery
1 cup / 240 ml diced carrots
1 cup / 240 ml diced yellow or white onion
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
8 cups / 2 L chicken broth
1 to 1 1/2 pounds / 450-680 g boneless, skinless chicken breasts
1/2 cup / 120 ml water
1/4 cup / 30 g all-purpose flour (for thickening)
1/2 cup / 120 ml frozen peas
1 cup / 120 g all-purpose flour (for dumplings; use 1 1/4 cups / 150 g for sturdier dumplings)	Mix dumpling dry ingredients	Stir in sour cream, milk & oil until just combined
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme or sage
1/2 cup / 120 ml sour cream
1/2 cup / 120 ml milk
1 tablespoon vegetable or canola oil

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.