Makes 5 Servings
Ingredients (Soup)
1 tablespoon olive oil
3 celery stalks
3 carrots
1 medium onion
2 cups canned or frozen peas (drain if canned, no need to thaw if frozen)
1.5 lbs. boneless, skinless chicken breast
4 cups chicken stock
2 cups bone broth
1 bay leaf
2 tablespoons flour
1 teaspoon dried thyme
Ground pepper to taste
Ingredients (Dumplings)
1 cup all-purpose flour
1.5 teaspoon baking powder
½ teaspoon salt
1 teaspoon dried thyme
2/3 cup milk
1 bay leaf
1 teaspoon dried thyme
Ground pepper to taste
Directions
- Combine all dry dumpling ingredients in a medium bowl, whisk thoroughly to mix. Add milk and gently stir to combine. Set aside to rest.
- Meanwhile, chop celery, carrots, and onion into 1/4-inch pieces. Cut chicken into bite-size pieces.
- In a large pot, heat oil over medium-high heat. Add chopped onion, celery, and carrots. Sauté for 5-6 minutes.
- Add chicken cubes and cook for 6-7 minutes, turning chicken to cook through evenly.
- To your pot, add 2 tablespoons of flour and stir to coat. Cook flour for 1 minute. Add bone broth, a little at a time, stirring constantly after each addition to form a thick sauce.
- Add the stock, bay leaf, peas, and thyme. Bring the burner down to medium-low heat, then cover and simmer for 10 minutes.
- Use a spoon to scoop balls of dumpling mix into the pot. Cover the pot and simmer for 15 minutes, turning dumplings halfway through.
- Add ground pepper to taste and serve.
Notes: Feel free to substitute 3 cups leftover cooked chicken rather than raw. If using pre-cooked chicken, skip step 4.
Calories 521; Total Fat 13.6g; Saturated Fat 1.9g; Sodium 855mg; Carbs 41.4g; Sugars 9.5g; Fiber 5.6g; Protein 54g
