Description
A cozy, classic one-pot comfort dish featuring tender chicken, fluffy dumplings, and a creamy herb-infused broth—perfect for busy weeknights or slow, relaxing weekends.
Ingredients
Scale
- 2 tbsp olive oil
- 2 celery ribs, diced
- 2 large carrots, diced
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 5 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 4 tsp chicken bouillon paste
- 1/4 tsp dried thyme
- 1/4 tsp dried sage
- 1/4 tsp dried rosemary
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 lbs boneless chicken breasts or thighs
- 12 oz evaporated milk
- 1/2 cup frozen peas
- Fresh parsley for garnish
- 1 2/3 cups all-purpose flour (dumplings)
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup milk
- 1/4 cup sour cream
- 2 tbsp butter, melted
Instructions
- Sauté celery, carrots, and onion in olive oil 3 minutes; add garlic for 30 seconds. Stir in butter and flour to make a roux.
- Whisk in broth and bouillon, then add thyme, sage, rosemary, salt, and pepper.
- Add chicken, bring to a boil, cover, and simmer 10 minutes; remove and shred.
- Stir in evaporated milk and peas; let simmer on low.
- Mix dumpling ingredients: flour, baking powder, salt, milk, sour cream, and melted butter until just combined.
- Drop teaspoonfuls of dough into simmering soup; cover and cook 12–15 minutes until fluffy.
- Return shredded chicken, stir gently, garnish with parsley, and serve warm.
Notes
Keep the soup at a gentle simmer when cooking dumplings—boiling too hard can break them apart. Avoid overmixing dough for the fluffiest texture.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg