Ingredients
- 3 (32-ounce) containers low-sodium chicken stock
- 2 medium onions, diced
- 4 carrots, peeled and sliced into 1-inch rounds
- 1 broccoli head, chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2-3 cups leftover chopped chicken
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme (or a few fresh sprigs)
- 1 teaspoon powdered garlic (or add in a few fresh cloves)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup half and half
- 2 tablespoons cornstarch
For Dumplings:
- 1 1/2 cups flour (whole wheat or all purpose)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup half and half
To Serve:
- Fresh grated Parmesan cheese
- Fresh black pepper
Directions
- Speed Tip: Bring chicken stock to a boil in a large saucepan or in the microwave while you prep ingredients to speed up cook time!
- Sauté onions, carrots, and broccoli in a large frying pan with butter. Add olive oil as needed if pan looks dry. Cook until onions are translucent and carrots are beginning to soften. If using fresh garlic add it in for the last 3 minutes of cooking time so it does not burn.
- Add chopped chicken, seasonings and hot chicken stock to the pan. Boil for 20-30 minutes until vegetables are softened to desired state. Adjust seasoning if needed.
- Whisk cornstarch into half and half until all lumps are gone. Whisk into soup and boil for 5 minutes until slightly thickened.
- In a medium bowl mix dumpling ingredients together. Swirl soup with wooden spoon and add heaping tablespoons into center of soup (needs to be at a rolling boil). Continue adding quickly until all batter is used up. Put lid on and cook on high for 2-3 minutes.
- Serve immediately. Top with grated Parmesan and a bit of fresh cracked pepper.
