I recommend making this soup the day after you make roast chicken. You can save the carcass to make the broth, and shred the left-over meat for the soup. If not, I would cook off the chicken in some oil, and then proceed with cooking the carrots, leeks, and onion.
Chicken and Dumpling Soup
Adapted (a lot!) from the Pioneer Woman
1 Tablespoon Butter
1 Tablespoon Olive Oil
4-5 medium carrots, cut into coins on the bias
2 leeks, cut into thin rings
1 whole Medium Onion, Finely Diced
2 sprigs fresh Thyme
1/2 teaspoon Turmeric
1/2-1 teaspoon ginger (depending on taste)
1/2 teaspoon ground white pepper
6-8 cups chicken broth, homemade preferred (use low sodium if not)
½ cups Apple Cider
2 cups shredded, pre-cooked chicken
1 cup frozen sweet peas
½ cups Heavy Cream (optional)
1 bunch green onion, diced.
Dumplings:
1-½ cup All-purpose Flour
1 Tablespoon (heaping) Baking Powder
1cup Half-and-half
1 egg, beaten
Pinch of Cayenne
Sea Salt to taste
Combine the butter and oil in a large stock pot. Heat at medium, until melted and well combined. Add the carrots, leeks, onion, thyme, turmeric, ginger, and white pepper. Cook until the onions are translucent and carrots are softened, about 4-5 minutes. Pour in the apple cider, then the stock. I scrape the bottom of the pain to make sure all of the bits are incorporated into the mix. Add the shredded chicken. Simmer on medium-low for about 15-20 minutes.
Meanwhile, mix the dumplings. Combine the flour, salt, pepper, cayenne and baking powder. In another container, combine the half-and-half and egg. Beat to combine. Slowly add the liquid to the flour mixture. Set aside.
Add the peas to the soup mix, cook for 1-2 minutes. Bring the soup to a simmer on medium-to high heat. Once bubbling, drop tablespoons of dumpling mix into the soup. Cover and cook for about 15 minutes. Make sure to turn the dumplings half way, so that tops and bottoms will be cooked.
Top with green onion, serve, and enjoy!
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