Chicken and Dumplings Soup
4-6 servings | Prep Time: 10 minutes | Cook Time: 20 minutes
Ingredients:
For the chicken and broth:
- 1/2 lb. boneless chicken breasts
- 2 large carrots, chopped
- 2 celery sticks, chopped
- 1/4 cup red onion, chopped
- 2 Tbsp unsalted butter
- 4 cups chicken stock
- 2 tsp fresh thyme
- Salt and ground black pepper
- Cilantro, for garnish
For the dumplings:
- 1/4 cup Grace Harbor Farms whole milk
- 1 cup flour
- 1/2 tsp baking powder
- 1 large egg
- 2 Tbsp unsalted butter, melted
- 1 tsp fresh thyme
- A pinch of salt
- Start with combining all the dumpling ingredients in a large bowl and mixing until combined. The batter will be sticky, which is fine. Set aside.
- In a large pot, melt your butter and combine red onion, celery, and carrot and stir. Season with a pinch of salt, pepper, and fresh thyme. Pour in your chicken stock and add chicken breasts; cover with lid on medium-low heat. Bring to a boil for 5 minutes. Remove chicken breasts and shred with two forks. Add shredded chicken breasts back into the pot and stir.
- Using an ice cream or cookie dough scooper, scoop the dumpling dough and drop into the soup. Cover with lid on low heat and cook dumplings for 20 minutes. Remove lid, taste the soup, and adjust seasoning to your liking.
- Serve and enjoy!
