Ingredients
For the Chicken and Soup Base
- 1 ½ pounds boneless, skinless chicken breasts
- 1 ½ teaspoons salt (divided)
- ¾ teaspoon black pepper (divided)
- 1 tablespoon avocado oil
- 4 tablespoons salted butter
- 1 small sweet onion, finely diced
- 3 medium carrots, peeled and cut into ½-inch slices
- 3 celery ribs, diced
- 4 garlic cloves, finely minced
- ⅓ cup all-purpose flour
- 4 cups chicken broth (divided)
- 2 cups water (divided)
- 1 tablespoon Better Than Bouillon (chicken flavor)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried basil
- ½ teaspoon dried tarragon
- ½ teaspoon dried sage
- 1 cup whole milk
- 1 cup frozen peas
For the Dumplings
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup whole milk
- 4 tablespoons salted butter, melted
- ¼ cup sour cream
- Fresh thyme leaves (optional, for garnish)
- Fresh flat-leaf parsley, finely chopped (optional, for garnish)
Instructions
- Sear Chicken: Sprinkle the chicken breasts all over with ½ teaspoon salt and ¼ teaspoon black pepper. Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the chicken in a single layer and cook for 3-4 minutes on each side until golden brown. The chicken does not need to be cooked through at this stage. Remove the chicken to a cutting board, let it cool slightly, then cut into bite-sized pieces and set aside.
- Cook Vegetables: Add 4 tablespoons of butter to the same pot over medium heat. Once melted, add the diced onion, sliced carrots, and diced celery. Cook for 3-4 minutes until the vegetables soften. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the Sauce: Sprinkle ⅓ cup flour over the vegetables and stir until everything is coated. Slowly add ½ cup of chicken broth, stirring well to combine, then add another ½ cup broth and stir until a thick paste forms (about 15 seconds). Gradually add the remaining chicken broth along with 2 cups of water, 1 cup at a time, stirring thoroughly after each addition.
- Boil and Simmer the Soup: Stir in the Better Than Bouillon, dried thyme, rosemary, basil, tarragon, sage, remaining 1 teaspoon salt, ½ teaspoon black pepper, and the cubed chicken. Increase heat to high and bring the soup to a boil. Once boiling, reduce heat to medium-low, cover, and let simmer for 10-12 minutes until the chicken is fully cooked through.
- Make the Dumpling Dough: While the soup simmers, whisk together 1 ¾ cups flour, baking powder, baking soda, garlic powder, dried thyme, salt, and pepper in a large bowl. Pour in the ¾ cup milk, melted butter, and sour cream. Stir with a spatula until a thick dough forms.
- Add Dumplings to Soup: Using a small cookie dough scoop or a spoon, drop 1 tablespoon-sized portions of the dumpling dough directly into the simmering soup. You should have about 30 dumplings. Ensure the dumplings are fully submerged in the liquid, cover the pot, and simmer over medium heat for 5-7 minutes or until a toothpick inserted into a dumpling comes out clean.
- Mix in Milk and Peas: Stir in the remaining 1 cup whole milk and frozen peas. Cook until the peas are heated through, about 2-3 minutes.
- Serve: Ladle the soup into bowls and garnish with fresh thyme leaves and/or finely chopped flat-leaf parsley if desired. Serve hot and enjoy the comforting flavors.
Notes
- Do not overcook the dumplings as they can become dense; cook until just done.
- To make broth richer, use homemade chicken stock if available.
- Adjust herbs according to your taste preference or availability.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Ensure dumplings are fully immersed in liquid to cook evenly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
