This recipe is adapted from a recipe I found on Mel’s Kitchen Cafe. I would call this soup more of a stoup, although you could make it thinner by adding more chicken broth at the end if needed.
I also added some extra veggies of my own — thank you to a friend of my husband’s for 20lbs of yellow squash and zucchini. Don’t forget the drop dumplings, they’re the best part!
Chicken and Broth:
8 cups chicken broth (I totally canceled out the water — more chicken broth, better chickeny flavor!)
2-3 chicken breasts (about 1 1/2 pounds)
1 1/2 tablespoons olive oil
3 stalks celery, chopped
1cup frozen peas and carrots (fresh carrots would work, too. just add them in at the saute part.. i only had frozen)
1 onion, chopped
1 ½ teaspoons salt
1 teaspoon dried thyme
1/4 teaspoon pepper
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme or sage
1/2 cup sour cream
1/2 cup milk
1 tablespoon vegetable or canola oil
In a large pot, boil the chicken in the broth until they are cooked through. Remove your chicken and let the broth warm in the pot. Cut chicken into bite sized pieces and set aside.
While the chicken is boiling, heat the 1.5 T of olive oil in a pan. When it’s hot, add the celery and onions. (Carrots if you aren’t using frozen, and any other vegetable you might want. I added yellow squash.) Saute until the vegetables are tender. Add the veggies to the hot broth you saved in the pot. Add salt, thyme and pepper to the pot, and stir to combine. Let the soup simmer.
In a small bowl, mix 1/2 cup cold water and 1/4 flour with a whisk until smooth. Whisk the mixture while adding it to the pot. Then whisk the soup until everything is combined. Add the frozen peas and carrots and the chicken bites. Gently mix em up.
Now make your dumplings. Stir together the dry ingredients in one bowl, and the wet in another. Add the liquid to the dry and stir until combined. Don’t over mix!
Heat the soup to boiling and drop small teaspoons of dumplings into the pot. They should be little, they will expand. Cover the entire surface, but create more than one layer. It’s ok that they touch. Cover the pot and turn down the heat so the soup simmers. Let the dumplings cook for 15 mins. Don’t open the lid!!
After 15 mins, remove the lid and stir the dumplings to mix into the soup. If you like a thinner soup, add a little extra chicken broth in the end to the consistency you like. Serve!