Chicken and Dumplings Soup
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 carton Saffron Road Traditional Chicken Broth
  • 2 cups of diced, cooked chicken
  • 3-4 carrots diced
  • 1 medium onion diced
  • 1/2 cup peas
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3-4 springs of thyme, leaves removed from stalk
  1. In a large pan, add the olive oil and butter and turn heat to medium high.
  2. Once the butter has melted, stir in the diced onion and diced carrot. Cook 5-8 minutes, continuing to stir, until the onion is translucent.
  3. Pour in all of the chicken broth, as well as the salt, pepper, thyme leaves, and chopped chicken.(Chicken could be leftover from a roast/rotisserie chicken, or boiled ahead of time - you can use raw chicken it will just take longer to cook.)
  4. Cook for 15 minutes on low heat for flavors to combine.
  5. Stir together baking powder, salt, and flour.
  6. Cut the butter into the flour, either using a food processor, pastry cutter, or your hands.
  7. Slowly add the milk until a dough has been formed.
  8. You can either roll out the dough and cut into flat noodle shapes, or drop into the pan like a drop dumpling. Adjust the milk according to your preference. Drop dumplings will have a more liquidy batter, whereas rolled dumplings should be more firm.
  9. Once added to the liquid, cover and cook on low for 10-12 minutes until dumplings are cooked through. The flour from the dumplings will help thicken the soup.
  10. Serve hot.
Recipe by Saffron Road Food at