Chicken and Dumpling Soup Recipe
Chicken & Dumpling Soup bridges that cozy comfort of classic chicken and dumplings with the ease of a one-pot soup that is on the table in under an hour. Rich broth, tender chicken, and soft little dumplings that soak up every drop of flavor — this is the soup people ask for when they are not feeling well and when they are feeling just fine.
Ingredients
2 tbsp olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3 large carrots, sliced
2 celery stalks, sliced
4 cups chicken broth
2 cups Pioneer® Buttermilk Biscuit & Baking Mix
1 1/2 cups whole milk
4 tbsp unsalted butter, melted
2 cups cooked, shredded chicken, rotisserie or grilled
1 cup frozen peas
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp Kosher salt
1/4 tsp black pepper
Chopped fresh parsley, for garnish
Make this Chicken and Dumpling Soup with Pioneer baking mix for the fluffy, pillowy dumplings that are the heart of this recipe and the reason everyone comes back for a second bowl.
Instructions
- Sauté the Aromatics
Heat olive oil in large pot over medium heat. Add onion and cook until softened, about 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.
- Simmer the Vegetables
Add carrots and celery and cook for 5 minutes, until they start to soften. 3. Pour in chicken broth and bring mixture to simmer. Simmer until vegetables are tender, about 8-10 minutes. Stir in chicken, frozen peas, dried thyme, dried rosemary, salt and pepper.
- Mix and Drop Dumplings
Meanwhile, combine Pioneer Biscuit & Baking Mix, milk and butter in large bowl. Dollop batter in 1-2-tablespoon-sized portions into simmering soup broth.
- Cook and Serve
Cover pot and simmer until dumplings are cooked through, about 10-12 minutes. Garnish soup with parsley, and serve.
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