Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for 1 minute more.
1 tablespoon olive oil, 1 onion, 2 carrots, 2 celery stalks, 2 cloves garlic
Add the Broth & Chicken: Pour in the chicken broth. Add the chicken pieces, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the chicken is cooked through.
6 cups chicken broth, 1 pound boneless, skinless chicken breasts, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon black pepper, 1/2 teaspoon salt
Prepare the Dumplings: While the soup is simmering, whisk together the flour, baking powder, and salt in a medium bowl. Add the milk and melted butter and stir until just combined – do not overmix.
1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup milk, 2 tablespoons melted butter
Add Dumplings to Soup: Drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and fluffy. Do not lift the lid during this time, as it can affect the dumplings.
Finish & Serve: Stir in the frozen peas during the last few minutes of cooking. Garnish with fresh parsley. Serve hot and enjoy One Pot Chicken Dumpling Soup!
1 cup frozen peas, 1/2 cup chopped fresh parsley
