Chicken & Dumpling Soup

5 from 5 reviews




  1. Melt butter over medium heat in large saucepan. Add onion, celery and carrots and cook until fragrant approximately 4-5 minutes. Add garlic and cook for an additional minute. Add parsley and sage and stir in. Add chicken stock & bay leaf and simmer for 45 minutes.
  2. Remove bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas and simmer for an additional 15 minutes.
  3. For dumplings mix flour, baking powder, sugar and salt. Cut in butter with pastry cutter. When crumbly add milk and stir just until combined. Drop by small spoonfuls into simmering soup. Cover and cook for 15 minutes without removing the lid.


I have a lovely spice shop that I am able to get dried sage leaves from but I am sure not everyone has access to this. You can substitute 1/8 to 1/4 teaspoon ground sage.


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