Creamy Chicken & Dumplings Soup

Step 1

Peel & small dice the carrots.

Step 2

Peel & small dice the onion.

Step 3

Carve the rotisserie chicken & remove the skin. Cut the chicken into bite-sized pieces & set aside.

Step 4

Add a drizzle of olive oil & half of the butter to a pot over medium heat. Add the diced onion & carrots. Stir & cook for 3-4 min, until the veggies begin to soften.

Step 5

Add about 1 tsp of flour per serving to the veggies. Season with salt & pepper. Stir & cook for 2-3 min.

Step 6

Add the broth & stir. Season with a pinch of Italian seasoning if you have any. Bring the soup up to a boil, then lower to a simmer while you make the dumpling batter.

Step 7

Melt the remaining butter.

Step 8

To a mixing bowl, add the remaining flour, baking powder, baking soda, a pinch of salt, pepper & any other seasonings (we suggest onion powder or garlic powder!) Stir, then add half of the cream & the melted butter. Mix to combine. Add a splash of water if needed, to loosen the batter, it should be thick & scoop-able.

Step 9

Add the remaining cream to the soup. Stir together, then add in the rotisserie chicken. Raise the heat to medium-high & bring the soup up to a boil.

Step 10

Using a cookie scoop (or spoon), drop about 1 inch pieces of the dumpling dough into the soup. Cover the soup & lower the heat to low. Let the dumplings cook for 12-15 min.

Step 11

Remove the lid & test the doneness of the dumplings - if a toothpick stuck in the center comes out clean, they're done! Add the peas to the soup & stir. Remove the soup from the heat, serve & enjoy!