This is my favorite chicken and dumplings soup recipe. My Mom has been making this recipe for our family for as long as I can remember. It was always one of my favorite soups that she would make growing up. This was one of the first soup recipes I made sure to learn when I moved out on my own. I have been making this for many years now and it always turns out perfect every time I make it. It's one special little bowl of goodness. Thanks Mom, I love you.
Ingredients:
- 2 {lbs} boneless and skinless chicken thighs
- 4 cups chicken or vegetable broth
- 3 stalks celery, chopped
- 3 medium carrots, peeled and chopped
- 2 medium yellow onions, chopped
- 1 Tbsp kosher salt
- 1 1/2 tsp dried thyme
- 1/4 tsp pepper
- 1 cup cold water
- 1/2 cup flour
- 1 {12 oz} pkg frozen peas {1/2 package only}
- 1 {13.5 oz} can mushrooms {stems & pieces, undrained}
For The Dumplings:
- 1 1/2 cup flour
- 1 Tbsp baking powder
- 3/4 tsp salt
- 1/4 tsp dried thyme
- 3/4 cup sour cream
- 3/4 cup milk
- 2 Tbsp vegetable oil
- In a large dutch oven or pot, add chicken thighs, broth, celery, carrots, onions, salt, thyme and pepper. Stir and bring to a boil. Reduce heat and cover. Simmer for 45 minutes {or more}, until vegetables are tender and chicken is cooked through.
- In a medium mixing bowl, blend 1 cup water and flour. Stir into pot and blend with chicken mixture.
- Stir in {1/2 bag} frozen peas and undrained mushrooms. Cook, stirring gently until thickened. Cover and cook for another 10 minutes.
- While cooking, make the dumplings. In a medium bowl, stir together flour, baking powder, salt and thyme. Blend well. In another medium bowl, mix sour cream, milk and oil. Add the sour cream mixture to the dry ingredients. Stir well, until all the dry ingredients are moistened.
- Drop the dumpling dough by tablespoon {or ice cream scooper} on top of stew to make mounds. Cover and simmer for 15 minutes. DO NOT LIFT LID during 15 minute cook time.
- Serve. Sprinkle with parsley, if desired.
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