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Chicken & Dumpling Soup

Ingredients

Soup

  • 2 Large onions diced

  • 4 carrots diced

  • 6 stalks of celery diced

  • 2 cloves of garlic minced

  • 2 tablespoons olive oil

  • 4 cups vegetable broth

  • 4 cups water

  • 2 cups cooked chicken

  • 1 cup chopped mushrooms

  • 1 cup snapped green beans

  • 1 cup frozen peas

  • Salt and pepper to taste

  • 1 tablespoons thyme ( dried )

  • ½  tablespoon savory ( dried )

  • 2 tablespoons fresh parsley

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Dumplings

  • 4 cups flour

  • 4 teaspoons baking soda

  • 1 teaspoon sugar

  • 2 teaspoons salt

  • 1 egg

  • 1 cup sour cream

  • ½ cup water

  • 2 tablespoons butter

Instructions

  1. Heat oil in a large soup pot, add garlic and let cook slightly then add onions, carrots, celery, thyme, and savory. Allow these to cook for about 5 minutes.

  2. Add broth and cook for about 20 minutes, allowing the soup to boil.

  3. Turn down heat to a simmer and add chicken and mushrooms.

  4. Make dumplings by mixing the flour and baking soda. Then mix the egg, sour cream, water salt and sugar.  Slowly mix the two together and knead the mixture until thoroughly combined. Set aside.

  5. Add the green beans and water to soup and season to taste with salt and pepper return the soup to a boil then drop in the dough mixture in little balls. Cover, boil for 3 minute then remove from heat.  After 10 minutes uncover and stir to coat the dumplings. Cover for 5 more minutes. 

  6. Add the frozen peas to cool and brighten up the soup top with parsley and serve.

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