I had never been a really big fan of chicken and dumpling soup. However, I happened to come across a recipe with a photo that made it look pretty good. I decided to give it a try, and it ended up tasting pretty good. It was easy very easy to make, and great to have on a cold day!
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
1 stalk celery, diced
3 cans chicken broth
4 cups shredded chicken
Salt & Pepper
1 1/2 cups flour
2 teaspoons baking powder
2 teaspoons, fresh sage
3/4 cup whole milk
Heat oil over medium heat in a soup pot. Add onion, carrots, and celery, cook until vegetables become softened, about 5 minutes. Add the chicken broth and bring to a boil, reduce to medium heat and simmer until the vegetables are tender. After about 20 minutes, add the chicken, season with salt and pepper.
For dumplings, whisk flour, baking powder, and 1/2 teaspoon sea salt. Stir in sage and add milk. Stir to soften the dough. Use a tablespoon and drop in equal balls of dough into soup. Cook and cover until the dumplings are firm, about 15 minutes.
Makes 8 servings.
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