This fall favorite is super easy to doctor based on your favorite seasonal veggies. Not a meat eater? Ditch the chicken, substitute a veggie stock and this becomes a delicious vegetarian-friendly meal.
Ingredients
the soup
- 2 tablespoons of butter
- 2 large carrots
- 2 stalks of celery with their leaves
- 1/2 of an onion
- 1/2 cup of peas
- 1/2 cup of corn
- 1/2 cup of green beans
- 1/4 cup of all-purpose flour
- 4 cups of chicken broth if store bought, low sodium is preferred
- 1/2 cup of whole milk
- 2 cups of cooked, shredded chicken (if you’re looking to save some time, a rotisserie chicken works great)
- 1/2 teaspoon of dill weed
- 1/2 teaspoon of thyme
- salt and pepper to taste
the dumplings
- 1 + 1/2 cup of all-purpose flour
- 1 + 1/2 teaspoons of baking powder
- 1 + 1/2 teaspoons of thyme
- 1 teaspoon of salt
- 4 tablespoons of butter, melted
- 3/4 cup of milk
Instructions
the soup
1. In a dutch oven or large stock pan, melt butter over medium-high heat.
2. Roughly dice the carrots, celery, and onion and add to the melted butter. Sauté until vegetables begin to soften, around 7 minutes, then add the remaining vegetables.
3. Add the flour to the mixture, stirring to coat the vegetable mixture. Slowly pour in the chicken broth and bring to a boil.
4. Once boiling, reduce heat to a simmer and add the chicken, milk and seasonings to the pot. Time to make the dumplings!
the dumplings
5. In a medium-sized bowl, mix together the flour, baking powder, salt, and thyme.
6. Stir melted butter into the dry mixture and stir lightly, just until the mixture begins to look crumbly.
7. Pour in the milk and stir until combined. Over-mixing will make your dumplings heavy, so exercise caution!
putting it all together
8. Use a spoon to divvy up the dumpling dough into little chunks and drop into the soup. They don’t need to be uniform, this is a rustic dish!
9. Reduce the heat to low, covering the pot and allowing the soup to simmer for 15-20 minutes. No peaking! The dumplings need steam to cook through.
10. Once the timer goes off, the meal is ready to enjoy! If you’re feeling a little spicy, top with sriracha.
Recipe Notes
Don’t love these veggies? Feel free to adjust with your own; these veggies combined equal about 4.5 cups of vegetables. Some great substitutions might include zucchini, yellow squash, mushrooms, parsnips, potatoes and other root vegetables.