Chicken + Dumpling Soup With Aneto Broth
With soup season in full swing, we have yet another delicious recipe featuring Aneto Chicken Broth. This Chicken and Dumpling Soup is perfect for your cold weather cravings. Using the Aneto Chicken Broth really brings out the best flavor.
If you missed my post last month, I used this same broth in a delicious Broccoli and Cheddar Soup. You can find that recipe here!
We’ve been using this broth in all of our soup recipes recently. The high quality ingredients really brings out a delicious flavor.
This Chicken and Dumpling Soup recipe may seem intimidating, since you’ll be making the dumplings from scratch – but it truly is easy. Let’s get started!
Chicken and Dumpling Soup
This Chicken and Dumpling Soup is so easy, delicious, and perfect for soup season!
- 1/4 cup butter
- chopped shallot
- 1 bag frozen peas and carrots
- 1 tbsp minced garlic
- 2 tbsp flour
- 1 carton Aneto Chicken Broth
- 4 boneless skinless chicken thighs
- 5 sprigs thyme
- salt and pepper
- 1/2 cup heavy cream
- 2 tbsp fresh parsley, chopped
For The Dumplings
- 2 cups flour
- 1 tbsp baking powder
- salt and pepper
- 1 cup heavy cream
Add butter, shallots, and garlic to a pan.
Once fragrant, add the peas and carrots.
Add flour and stir well until lightly brown.
Add chicken broth.
Add thyme, salt, and pepper;
Add chicken thighs, simmer for 15-20 minutes, or until chicken is 165 degrees F.
Take out the chicken thighs and shred.
Remove thyme sprigs.
Put chicken back in. Add heavy cream and stir well. Cover and simmer on low heat.
In a large bowl, add flour, baking powder, salt and pepper. Stir dry ingredients well.
Add heavy cream and knead into a dough.
Add spoonfuls of dough into the pot of soup.
Once all have been added, cover and cook 2-3 minutes.
Serve and enjoy!