This cozy, flavorful soup is perfect for warming up on chilly days!
Ingredients
For the Soup:
1 tablespoon olive oil
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, peeled and sliced
2 celery stalks, chopped
2 cloves garlic, minced
1 lb (450g) boneless, skinless chicken thighs or breasts
6 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
Salt and black pepper to taste
1/2 cup frozen peas
For the Dumplings:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons unsalted butter, melted
Instructions
Sauté the Vegetables
Heat olive oil in a large soup pot over medium heat.
Add onion, carrots, and celery. Sauté for 4-5 minutes until softened. Stir in garlic and cook for an additional minute.
Cook the Chicken
Add the chicken thighs or breasts to the pot. Pour in the chicken broth, then add thyme, parsley, and bay leaf.
Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chicken is tender and cooked through.
Prepare the Dumplings
