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SMOKE BREAK: Beards on a budget


Chicken and Dumplings Soup

Prep Time: 20

Cook Time: 50

Total Time: 1 hour 10 minutes

Yield: 6 servings


2 tablespoons butter

1/2 large onion chopped

3 stalks celery chopped

2 large carrots sliced in 1/4 inch rounds

2 cloves garlic finely minced

1/2 tablespoon dried parsley

1/2 teaspoon poultry seasoning

1 1/2 tablespoon flour

6 cups chicken stock

1 bay leaf

Salt and pepper to taste

2 cups cooked chicken cut in small cubes

1 cup frozen peas

1 cup flour

2 teaspoons baking powder

1 teaspoon sugar

1/2 teaspoon salt

2 tablespoons unsalted butter

1/2 cup milk (2% or whole)


In a dutch oven or stockpot, melt the butter over medium heat. Add onion, celery and carrots, then cook until onions start to grow translucent, approximately 5 minutes. Lower the heat and add garlic, parsley and poultry seasoning. Cook for one minute while stirring constantly. Sprinkle in 1 1/2 tablespoon flour; stir constantly and cook for another minute. Stir in the chicken stock and add the bay leaf. Allow it to simmer for 25 minutes.

Remove the bay leaf and add desired amount of salt and pepper. Add the cooked chicken and frozen peas. Let it simmer for another 5 minutes.

In a medium bowl, mix together 1 cup flour, baking powder, sugar, and salt. Using a pastry cutter, mix in the butter until it’s crumbly. Stir in the milk until it’s just combined. Drop small spoonful’s directly into the soup. Cover and cook for 15 minutes without removing the lid.

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