Ingredients
Scale
5 T cold unsalted butter, divided
1 small yellow onion, diced fine
1 stalk celery, thinly sliced
1-1/4 C all-purpose flour, divided
1 qt. low sodium chicken broth
2 C diced, cooked chicken
6 oz. frozen Italian green beans
6 oz. frozen peas & carrots
1 t baking powder
2 T chopped fresh parsley, plus additional to garnish
1/2 C milk, preferably whole
Sea salt and black pepper, to taste
6 oz. frozen peas & carrots
For those with gluten sensitivities, a 1-to-1 gluten-free baking flour mix is a great substitute.
Instructions
- Heat the Dutch Oven:
- Place a large Dutch oven on the stovetop and set the heat to medium-high. Allow it to heat up for a minute or two.
- Melt Butter:
- Add 3 tablespoons of butter to the Dutch oven and let it melt completely. The butter will add richness to the base of the soup.
- Cook Onion and Celery:
- Once the butter has melted, add the chopped onion and celery to the pot. Stir occasionally, allowing the vegetables to cook for about 4 minutes, or until the onion becomes translucent and the celery starts to soften.
- Add Flour:
- Sprinkle 1/4 cup of flour evenly over the cooked vegetables. Stir well to incorporate the flour into the mixture. Continue stirring for about 1 minute to cook off the raw flour taste.
- Add Broth:
- Gradually pour in the chicken broth, stirring constantly to prevent any lumps from forming. Once the broth is fully added, increase the heat slightly to bring the mixture to a boil.
- Simmer:
- Once the broth is boiling, reduce the heat to low and allow the soup to simmer for 5 minutes. This will help thicken the base and develop flavors.
- Add Chicken and Green Beans:
- Stir in the cooked, shredded chicken and green beans. Season the mixture with salt and pepper to taste. Stir everything together to combine, ensuring that the vegetables and chicken are evenly distributed.
- Add Peas and Carrots:
- Add the frozen peas and carrots to the pot. Continue to simmer for an additional 5 minutes, allowing the vegetables to warm through and soften.
- Prepare Dumpling Batter:
- While the soup is simmering, take a medium-sized bowl and whisk together the remaining flour, baking powder, and a pinch of salt. Add a generous amount of fresh chopped parsley to the dry ingredients for flavor.
- Cut in the Butter:
- Add the remaining 2 tablespoons of butter to the flour mixture. Using a fork, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Milk:
- Slowly pour in the milk, stirring gently to combine. The batter should be thick but spoonable.
- Drop Dumplings:
- Using a small cookie scoop or two spoons, drop spoonfuls of the dumpling batter over the simmering chicken and vegetable mixture. Be sure to space them out a little, as they will expand as they cook.
- Cover and Simmer:
- Once all the dumplings are in the pot, cover the Dutch oven with a lid. Let the soup simmer gently for 12-15 minutes, depending on the size of the dumplings. The dumplings are done when they’ve puffed up and a toothpick inserted into the center comes out clean.
- Serve and Garnish:
- Carefully ladle the chicken and dumpling soup into bowls. For a fresh pop of flavor and color, garnish with additional chopped parsley. Serve immediately and enjoy your comforting, hearty meal!