Description

A comforting classic featuring tender chicken simmered in a rich, flavorful broth with hearty vegetables and fluffy dumplings. Perfect for cozy dinners or feeding a crowd.

Ingredients

For the Soup:

2 tablespoons olive oil
2 celery ribs, diced
2 large carrots, diced
1 yellow onion, chopped
1 clove garlic, minced
5 tablespoons unsalted butter
⅓ cup all-purpose flour
6 cups low-sodium chicken broth
4 teaspoons chicken bouillon paste (e.g., Better Than Bouillon)
¼ teaspoon dried thyme
¼ teaspoon dried sage
¼ teaspoon dried rosemary
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1½ pounds boneless, skinless chicken breasts or thighs
12 oz evaporated milk (canned)
½ cup frozen peas
Fresh chopped parsley, for garnish

For the Dumplings:

1⅔ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
¾ cup milk
¼ cup sour cream
2 tablespoons butter, melted

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Instructions

In a large pot, heat olive oil over medium heat. Add celery, carrots, onion, and garlic. Sauté until vegetables are softened, about 5 minutes.
Add butter to the pot and melt. Stir in flour and cook for 1 minute to create a roux.
Gradually whisk in chicken broth and chicken bouillon paste until smooth.
Add thyme, sage, rosemary, salt, and pepper. Bring to a simmer and cook for 10 minutes.
While the soup simmers, cook the chicken breasts or thighs in a separate pan until fully cooked. Shred the chicken and set aside.
Stir the evaporated milk and shredded chicken into the soup. Add frozen peas and cook for an additional 5 minutes.
For the dumplings, in a bowl, combine flour, baking powder, and salt. Stir in milk, sour cream, and melted butter until a thick batter forms.
Drop spoonfuls of the dumpling batter into the simmering soup. Cover and cook for 15 minutes without lifting the lid.

Garnish with fresh chopped parsley before serving.

Notes

For a richer flavor, use half-and-half instead of evaporated milk.

Ensure the soup is simmering gently before adding dumplings to prevent them from becoming dense.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: American