Week 35: Chicken and Dumpling Soup

A cozy, comforting, winter-y meal. And it never ceases to amaze me the way those dumplings grow into big, fluffy pillows as they cook. Ahh...

Year of Yum Rating: FOUR STARS

INGREDIENTS
3 tbsp butter
1 medium onion, cut into 1-inch pieces
5 medium carrots, cut crosswise in 1 1/2-inch pieces
1/2 tsp dried thyme
1 cup flour
1 can chicken broth (we used way more)
salt and pepper
1 1/2 pound chicken (we got one of those pre-cooked rotisserie chickens)
2 tbsp fresh dill OR 3/4 tsp dried dill (I didn't read this very well, and ended up putting in 2 tbsp dried dill...but dumplings were delicious anyway)
1 3/4 tsp baking powder
1/2 cup milk plus 2 tbsp
1 package frozen peas (10 oz)

DIRECTIONS
In a big pot heat butter over medium heat. Add onion, carrots, and thyme. Cover and cook until onions are soft (about 5 minutes).

Add 1/4 cup flour and cook 30 seconds. Add broth and boil, stirring occasionally.

Add salt, pepper, and chicken. Reduce to medium-low. Cover and cook about 20 minutes.

For the dumplings: In a medium bowl, whisk 3/4 cup flour, dill, baking powder, and 1/2 tsp salt. With a fork, gradually stir 1/2 cup milk for a moist, soft batter. It should be a bit thicker than pancake batter. Add more milk if it's too thick.

Stir peas into the pot. Drop dumpling batter in simmering liquid, about 10 tablespoonfuls.

Cover and simmer until dumplings are firm (about 20 minutes).