Ingredients
Method
Preparation and Cooking the Soup
- Heat the olive oil or butter in a large pot or Dutch oven over medium heat.
- Add the chicken pieces and cook until they are browned on all sides. Remove the chicken and set it aside.
- In the same pot, add the onion, carrots, and celery. Sauté for about 5 to 7 minutes until the vegetables start to soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the browned chicken back into the pot.
- Stir in the thyme, oregano, salt, and pepper. Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 15 to 20 minutes.
Making the Dumplings
- While the soup simmers, make the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and 1/2 teaspoon salt.
- Add the milk and melted butter. Stir with a fork until a soft dough forms. Do not overmix.
- Stir the frozen peas into the simmering soup. Increase the heat slightly so the soup is at a gentle simmer.
- Using a small scoop or a tablespoon, drop rounded portions of the dough onto the surface of the simmering soup. Space them out as they will expand.
- Cover the pot tightly with a lid. Cook for 12 to 15 minutes without lifting the lid to allow the dumplings to steam perfectly.
- Check if the dumplings are done with a toothpick; it should come out clean. Garnish with fresh parsley and serve hot.
Notes
Serve in deep bowls garnished with fresh parsley. Pair with crusty bread or a light garden salad. Store the soup in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months; dumplings may become softer once reheated.
