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 |
| 240 ml diced celery | |||||
| 240 ml diced carrots | |||||
| 240 ml diced yellow or white onion | |||||
| 1 teaspoon salt | |||||
| 1/2 teaspoon dried thyme | |||||
| 1/4 teaspoon pepper | |||||
| 2 L chicken broth | |||||
| 1 to 1 1/2 pounds / 450-680 g boneless, skinless chicken breasts | |||||
| 120 ml water | |||||
| 30 g all-purpose flour (for thickening) | |||||
| 120 ml frozen peas | |||||
| 120 g all-purpose flour (for dumplings; use 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 | |||||
| 120 ml sour cream | |||||
| 120 ml milk | |||||
| 1 tablespoon vegetable or canola oil | |||||
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