Chicken Dumpling Soup

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  3/4 teaspoon kosher salt divided
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  1/2 teaspoon ground black pepper (divided)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Unsalted Butter(30g)
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  Carrots(454g)
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  Celery
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  Potato, Yukon Gold
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  Yellow Onion
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  2 teaspoons poultry seasoning
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  Garlic(10g)
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  Flour, All-Purpose, White(60g)
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  2% Milk(480g)
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  Low Sodium Chicken Broth(907g)

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  Unsalted Butter(30g)
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  Peas, Sweet, Frozen(240g)
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  Chopped fresh parsley or thyme optional (for serving)
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  Flour, All-Purpose, White(240g)
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  Baking powder(10g)
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  1/2 teaspoon kosher salt
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  Garlic powder(1g)
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  2% Milk(160g)

Instructions

1. 1Dice the chicken into bite-sized pieces. Place in a bowl or on a plate and toss with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Set aside.
2. 2In a Dutch oven or similar large, deep pot, heat the oil and butter over medium high. Add the carrots, celery, potato, onion, poultry seasoning, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir and cook until the vegetables are beginning to soften and the onion is turning translucent, about 5 minutes.
3. 3Stir in the garlic and cook 30 additional seconds.
4. 4Sprinkle the flour over the top. Whisk and cook until the flour is golden brown, about 30 seconds to 1 minute.
5. 5Pour in the milk a few splashes at a time, whisking continuously as you go to remove any lumps. Stir in the broth.
6. 6Bring the mixture to a boil. Reduce the heat and let simmer steadily for 15 minutes, stirring periodically.
7. 7Meanwhile, prepare the dumplings: In a mixing bowl, whisk together the flour, baking powder, salt, and garlic powder. Pour in the milk. With a rubber spatula or wooden spoon, stir to combine. The batter will seem stiff and should be thick enough to scoop. Let rest for at least 5 minutes.
8. 8Stir the chicken and peas into the soup pot. Increase the heat to return to a simmer.
9. 9With a small scoop or a spoon, portion the dumpling dough by rough 1/2 tablespoons and drop on top of the soup, spreading the dumplings evenly.
10. 10Cover and simmer steadily until the dumplings and the chicken are cooked through, about 5 to 10 minutes more. To check for doneness, remove a dumpling and cut it in half to make sure it's no longer raw inside, or poke it with a fork to check the center (it will still be very moist). Remove from the heat and sprinkle fresh parsley or thyme over the top.
11. 11To serve, use a big spoon to scoop down through the top of the dumplings and into the soup underneath, ensuring each serving has a portion of both the soup and dumplings. Enjoy hot, breaking the dumplings up into the soup as needed so that you enjoy a bit of both in each bite.