Chicken and Dumpling Soup
4 cups chicken broth
4 cups water
2-3 chicken breasts (I used a rotisserie chicken)
1 1/2 T olive oil
1 onion, chopped
2 large carrots, chopped
2 ribs celery, chopped
1 1/2 t salt
1 t dried thyme (I used 1 sprig of fresh)
1/4 t pepper
1/2 cup frozen peas
1 1/4 cups flour, divided
2 t baking powder
1/2 t salt
1/4 t dried thyme (I used fresh, about 1/2 t)
1/2 cup sour cream
1/2 cup milk
1 T vegetable oil
In a large pot, boil the chicken in the broth and water until the chicken is cooked through (about 15 minutes). Remove the chicken and shred. Keep the reserved broth warm on the stove. (I used a rotisserie chicken and skipped this step. I sauteed the veggies in a soup pot and added the water and broth.)
While the chicken cooks, saute the veggies in the olive oil for 6-7 minutes, or until tender. Add the veggies to the broth along with the thyme (I put in the whole sprig), salt and pepper and bring to a simmer.
In a small bowl whisk together 1/2 cup cold water and 1/4 cup flour until smooth. While whisking, slowly add this to the vegetables and broth until combine. Add the peas and the shredded chicken and stir.
For the dumplings, stir together the dry ingredients in a medium bowl. In a small bowl mix together the sour cream, milk and oil. Add the wet to the dry and mix until just combined, DO NOT over mix.
Heat the soup to boiling and drop teaspoonful amounts of dumpling dough into the boiling soup. The dumplings should be small, they expand as they cook. Cover the entire surface of the soup in a single layer of dumplings. Reduce the soup to a simmer. Cover the soup and let the dumplings cook for 15 minutes. DO NOT lift the lid while they cook.
Once the dumplings have cooked, remove the lid and stir gently to break the dumplings apart. Serve.