Creamy Chicken & Dumplings Soup

recipe

• 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!