Chicken Vegetable Soup with Dumplings

Ingredients

For the soup:

2 tablespoons olive oil or butter

1 medium onion, diced

2–3 garlic cloves, minced

2 carrots, sliced

2 celery stalks, chopped

2 medium potatoes, diced

1–2 cups cooked chicken (shredded or cubed)

6 cups chicken broth

1 cup frozen peas (optional)

1 teaspoon dried herbs (thyme, parsley, or mixed herbs)

Salt and black pepper, to taste

For the dumplings:

1 cup self-raising flour

2 tablespoons cold salted butter

1/2 teaspoon cracked black pepper

1 teaspoon mixed herbs

1/3–1/2 cup milk (as needed)

Step 1: Make the soup base

Heat oil or butter in a large pot over medium heat. Add onion, carrots, and celery, and cook for about 5–7 minutes until softened.

Stir in garlic and cook for another minute until fragrant.

Add potatoes, chicken broth, and dried herbs. Bring to a boil, then reduce to a gentle simmer. Cook for 15–20 minutes until vegetables are tender.

Add the cooked chicken and peas (if using). Season with salt and pepper.

Step 2: Prepare the dumplings

In a bowl, rub the butter into the self-raising flour using your fingers until the mixture resembles coarse breadcrumbs.

Add black pepper and mixed herbs.

Pour in milk gradually, mixing until a soft dough forms (not too wet, not too dry).

Roll into small balls, about 1–1½ inches in size.

Step 3: Cook the dumplings

Bring the soup back to a gentle rolling boil.

Drop the dumplings into the soup one by one. Do not overcrowd.

Cover the pot and reduce heat to a simmer. Cook for 12–15 minutes without lifting the lid.

The dumplings will puff up and float when done, and should be light and fluffy inside.

Step 4: Serve

Ladle the soup into bowls, making sure each serving gets vegetables, chicken, and dumplings.

Serve hot and enjoy the comforting, homemade flavors.