Chicken Dumpling Soup (Print Version)

# Ingredients:

→ Chicken Soup

01 - 1 ½ pounds boneless, skinless chicken breasts
02 - 1 ½ teaspoons salt, divided
03 - ¾ teaspoon black pepper, divided
04 - 1 tablespoon avocado oil
05 - 4 tablespoons salted butter
06 - 1 small sweet onion, finely diced
07 - 3 medium carrots, peeled and cut into ½-inch slices
08 - 3 celery ribs, diced
09 - 4 garlic cloves, finely minced
10 - ⅓ cup all-purpose flour
11 - 4 cups chicken broth, divided
12 - 2 cups water, divided
13 - 1 tablespoon Better Than Bouillon chicken flavor
14 - ½ teaspoon dried thyme
15 - ½ teaspoon dried rosemary
16 - ½ teaspoon dried basil
17 - ½ teaspoon dried tarragon
18 - ½ teaspoon dried sage
19 - 1 cup whole milk
20 - 1 cup frozen peas

→ Dumplings

21 - 1 ¾ cups all-purpose flour
22 - 2 teaspoons baking powder
23 - ½ teaspoon baking soda
24 - ½ teaspoon garlic powder
25 - ½ teaspoon dried thyme
26 - 1 teaspoon salt
27 - ¼ teaspoon black pepper
28 - ¾ cup whole milk
29 - 4 tablespoons salted butter, melted
30 - ¼ cup sour cream

→ Garnish

31 - Fresh thyme leaves (optional)
32 - Fresh flat-leaf parsley, finely chopped (optional)

# Instructions:

01 - Season chicken with ½ teaspoon salt and ¼ teaspoon black pepper. Heat avocado oil in a large pot or Dutch oven over medium heat. Add chicken in a single layer and cook for 3-4 minutes per side until golden brown. Transfer to a cutting board, cool slightly, then cut into bite-sized pieces.
02 - Add butter to the pot over medium heat. Once melted, add onion, carrots, and celery. Cook for 3-4 minutes until softened. Add garlic and continue cooking for 30 seconds until fragrant.
03 - Sprinkle flour over vegetables and stir until coated. Add ½ cup chicken broth and stir to combine. Add another ½ cup broth, stirring until a thick paste forms (about 15 seconds). Gradually add remaining broth in 1-cup increments, followed by water, stirring well after each addition.
04 - Add Better Than Bouillon, dried herbs (thyme, rosemary, basil, tarragon, sage), 1 teaspoon salt, ½ teaspoon black pepper, and cubed chicken. Stir to combine. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for 10-12 minutes until chicken is cooked through.
05 - While soup simmers, whisk together flour, baking powder, baking soda, garlic powder, thyme, salt, and black pepper in a large bowl. Pour in milk, melted butter, and sour cream. Stir with a spatula until a thick dough forms.
06 - Using a small cookie scoop or spoon, drop tablespoon-sized portions of dough into the simmering soup. Make approximately 30 dumplings, ensuring they're completely immersed in liquid. Simmer over medium heat for 5-7 minutes until a toothpick inserted into a dumpling comes out clean.
07 - Add milk and frozen peas, stirring gently to combine.
08 - Ladle into bowls and garnish with fresh thyme leaves and/or chopped parsley if desired.

# Notes:

01 - Boneless, skinless chicken thighs can be substituted for chicken breasts.
02 - Don't skip the baking soda and powder or the dumplings won't properly rise.
03 - Store leftovers in an airtight container in the refrigerator for up to 3-5 days.

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