-
Prep Time:
20m
-
Cook Time:
40m
Ingredients
Chicken Soup
- 2 tbsp. olive oil
- 1/4 c sweet red pepper, chopped
- 1/2 c chopped parsley
- 1 tbsp. garlic, finely chopped
- 1 1/2 tbsp. dry basil, crumbled
- 8 c chicken broth
- 1 large carrot, sliced about 1⁄2 cup
- 1/2 c frozen peas
- 2 c rotisserie chicken, cut in small pieces
- 1/2 tsp. salt, more to taste
- freshly ground black pepper, to taste
Dumpling Dough
- 2 c all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 1/2 c butter, cut in small pieces
- 1 c milk
Instructions
- In large skillet, add first 5 ingredients. Heat to medium, stirring frequently until veggies are tender (about 5 minutes).
- Add chicken broth, carrots, and peas and bring to a boil.
- Turn heat to back to medium and add chicken pieces, salt, and pepper.
- Cover and cook on medium heat until carrots are tender (15-20 minutes).
- While soup is cooking, prepare dumplings.
- In a large mixing bowl, combine flour, baking powder, and salt. Add butter in smallish pieces.
- With your hands (or pastry blender), combine flour mixture and butter until butter is pea sized and mixture is crumbly.
- Pour in milk and combine with a wooden spoon until well incorporated, taking care not to over mix.
- Roll out dough to about 1/4 inch thickness and cut small rectangles. Place in simmering broth, OR, drop dumplings by small spoonfuls into simmering broth, adding a dumpling to each empty spot. Keep dropping and lightly stirring to move dumplings around as they cook to make room for more.
- Once all dough is added, cook approximately 10 minutes for rolled, cut rectangles OR 15-20 minutes for spoonful size, gently turning dumplings until they are floating and fluffy on the outside.
- Serve immediately!
