Instructions
Start by sautéing the veggies
In a large saucepan set over medium heat, warm 1 tablespoon of oil.
Chopped carrots, celery, and onion should be added. Soften by sautéing for 5 minutes.
Once minced, add the thyme; rosemary, and garlic. Infuse with aroma and cook for 1 minute.
The second step is to prepare the chicken.
Season the chicken thighs with salt and pepper and add them to the saucepan with the cubed meat.
Mix the chicken broth with the water. Reduce heat to low and bring to a boil.
To ensure the chicken is cooked all the way through, cover and simmer for 15-20 minutes.
Step Three: Get the Dumpling Batter Ready
Flour, baking soda, and salt should be mixed together in a bowl.
The egg, milk, and melted butter should be whisked together in a separate basin.
Stir the dry ingredients into the wet ones until they are barely mixed. Be cautious not to overmix.
4. Season with Peas and Dumplings
Add the frozen peas to the broth and stir.
Spoon the dumpling batter into the boiling soup by the spoonful, being sure to leave room between each dumpling to allow them to expand.
Step 5: Bake the Dumplings
After the dumplings have cooked for 15 minutes with the cover on, remove it and continue cooking. Once cooked, they should be light and airy.
Sixth, present
Check the seasoning by tasting the soup.
Warm before serving by ladling into bowls.
Breakdown of Time
Duration: fifteen minutes
Allow 35 minutes for cooking.
Fifty minutes in total
Approximately 6 servings
What Makes This Recipe So Delicious
A hearty and satisfying one-pot supper ideal for the coming winter.
Light and fluffy homemade dumplings that soak up the flavorful soup.
Flexible: Personalize it with your preferred herbs and veggies.
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