Description
A comforting and hearty meal that combines tender chicken, fresh vegetables, and fluffy dumplings in rich chicken broth.
Ingredients
Scale
- 1 lb chicken breast, diced
- 4 cups chicken broth
- 1 cup carrots, sliced
- 1 cup celery, diced
- 1 cup frozen peas
- 2 cups biscuit dough (store-bought or homemade)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Add the diced chicken to the pot. Cook until browned all over, stirring occasionally, about 5-7 minutes.
- Pour in the chicken broth and add sliced carrots, diced celery, dried thyme, salt, and pepper. Bring to a rolling boil.
- Reduce the heat to low and let the soup simmer for about 15 minutes, or until the vegetables are tender.
- Drop spoonfuls of biscuit dough over the surface of the soup. Cover the pot and cook for another 10-15 minutes, or until the dumplings are fully cooked and fluffy.
- Stir in the frozen peas and let them heat through. Taste the soup and adjust seasoning if necessary. Serve warm.
Notes
For best results, serve warm and pair with crusty bread or a fresh garden salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg