Chicken Dumpling Soup

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  1.5 lbs Chicken Breast, Boneless Skinless

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

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  0.8 tsp 3/4 teaspoon kosher salt divided
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  0.5 tsp 1/2 teaspoon ground black pepper (divided)
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  2 tbsp Olive oil

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

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  2 tbsp Unsalted Butter
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  1 lbs Carrots
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  3 Celery(120g)
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  1 Potato, Yukon Gold(213g)
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  1 Yellow Onion(110g)
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  2 tsp 2 teaspoons poultry seasoning
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  2 Garlic(6g)
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  0.3 cup Flour, All-Purpose, White
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  2 cup 2% Milk
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  32 oz Low Sodium Chicken Broth

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

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  1 cup Peas, Sweet, Frozen
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  Chopped fresh parsley or thyme optional (for serving)
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  2 tsp Baking powder
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.3 tsp Garlic powder

Instructions

1. 1Dice the chicken breast into bite-sized pieces and season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper; set aside.
2. 2In a large pot, heat the olive oil and butter over medium-high heat. Add the carrots, celery, potato, and onion. Cook 5–7 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
3. 3Stir in the fresh garlic and cook 30 seconds until fragrant. Sprinkle the flour over the vegetables, whisk continuously, and cook 30 seconds to 1 minute until the flour turns golden brown and eliminates the raw taste.
4. 4Pour in the milk a few splashes at a time while whisking to prevent lumps, then stir in the chicken broth. Bring to a boil over medium-high heat, then reduce to medium and simmer 15 minutes, stirring periodically, until the broth has thickened slightly.
5. 5While the soup simmers, prepare the dumpling dough: whisk together the flour, baking powder, garlic powder, and the remaining 1/2 teaspoon kosher salt in a bowl. Stir in the milk with a rubber spatula until a thick, scoopable batter forms. Let rest 5 minutes.
6. 6Stir the diced chicken, poultry seasoning, remaining 1/4 teaspoon black pepper, and frozen peas into the soup pot. Return to a steady simmer over medium heat, then drop dumpling dough by small spoonfuls (roughly 1/2 tablespoon each) evenly across the surface. Cover and cook 5–10 minutes over medium heat until the dumplings are cooked through—cut one in half or poke with a fork; the center should no longer be raw.
7. 7Remove from heat and divide the soup evenly into 6 airtight containers while hot, ensuring each portion has dumplings and broth. Top with fresh parsley or thyme if desired.
8. 8Store in the refrigerator. To reheat, transfer to a pot, add a splash of water if needed, and warm over medium heat 5–7 minutes, stirring gently until heated through.