1. Sauté the Vegetables:
– In a large pot, heat a tablespoon of oil over medium heat.
– Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
– Stir in the minced garlic, dried thyme, and dried rosemary, cooking for an additional minute until fragrant.
2. Cook the Chicken:
– Add the diced chicken thighs to the pot and season with salt and pepper.
– Pour in the chicken broth and water. Bring the mixture to a boil, then reduce the heat to a simmer.
– Cover and let it cook for about 15-20 minutes, or until the chicken is cooked through.
3. Prepare the Dumpling Batter:
– In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
– In another bowl, whisk together the milk, melted butter, and egg until well combined.
– Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Add Peas and Dumplings:
– Stir the frozen peas into the soup.
– Using a spoon, drop spoonfuls of the dumpling batter into the simmering soup. Make sure to leave some space between each dumpling as they will expand while cooking.
5. Cook the Dumplings:
– Cover the pot and let the dumplings cook for about 15 minutes without lifting the lid. They should be fluffy and cooked through.
6. Serve:
– Once the dumplings are cooked, taste the soup and adjust seasoning if necessary.
– Ladle the soup into bowls and enjoy warm.
Prep Time: 15 minutes | Cook Time: 35 minutes | Servings: 6
Warm up with this comforting Chicken & Dumplings Soup, perfect for chilly days! 🍲
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