For The Soup:
- 1 tablespoon olive oil or avocado oil
- 1 large yellow onion (14-15 oz, or 2 ½ cups diced)
- 1 ½ – 2 lbs boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon fine salt
- 1 teaspoon black pepper
- 1 teaspoon ground sage (or 1 tablespoon chopped fresh sage)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried rosemary, crushed (or 1 tablespoon chopped fresh rosemary)
- 6 cups low sodium chicken broth
- 3 cups (or a 12-oz package) frozen peas and carrots
- 1 cup heavy cream or half-and-half
- 3 tablespoons cornstarch (optional for thickening)
- Additional salt to taste
- Fresh thyme (optional for garnish)
For The Egg-Free Dumplings:
- 1 ½ cups all-purpose flour (use gluten-free flour if needed)
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 1 tablespoon chopped fresh chives (or 1 tablespoon dried chives)
- ¾ cup milk
- Heat the oil in the bottom of a soup pot or Dutch oven over medium-high heat.
- Add the onion and saute it while you season the chicken.
- Place the chicken over the onion in the pot and add the garlic powder, salt, pepper, sage, thyme, rosemary, and chicken broth. Cover and simmer for 20 minutes.
- Meanwhile, prepare the dumpling dough. In a medium bowl, combine the flour, garlic powder, baking powder, salt, and chives; stir in the milk. The dough will be very sticky. Set the dough aside.
- After the chicken has been simmering for 20 minutes, remove the chicken to a cutting board; shred it with two forks and return to the pot. Add the frozen peas and carrots and the heavy cream or half-and-half.
- Cook until the soup is simmering again (this should be a gentle simmer, not a boil).
- Optional step for a thicker soup: Remove ¼ cup of the hot broth from the pot and place it in a small dish or glass measuring cup. Add the cornstarch and whisk until the cornstarch is dissolved into a slurry (a cloudy white liquid). Stir the slurry back into the liquid in the pot. Return this mixture to a simmer for about 5 minutes.
- Now it’s time to add the dumplings. Set a small bowl of water next to your dumpling dough (this is for dipping your fingers and spoon since the dough is very sticky). With a small spoon, scoop about ½ teaspoon of dough, which is a small portion. Dip your finger in the water and use that finger to slide the dough off of the spoon and into the soup.
- Repeat until all dough is used up, re-wetting your fingers as needed. (You can also just use your fingers to pinch off small portions of the dough and drop them into the pot, rewetting as needed). Stir and cover the pot.
- Cook the soup at a gentle simmer for an additional 10 minutes, until the dumplings are cooked through and floating to the top. Season with more salt and pepper to taste.
- Garnish servings with additional fresh thyme leaves or fresh herbs of choice, if desired.
Store leftovers in an airtight container in the fridge for up to 3 days. Or freeze leftovers for up to 3 months.
- Serving Size: 1/10th of the recipe (about 1 ½ cups)
- Calories: 310
- Fat: 13 g
- (Sat Fat: 6 g)
- Sodium: 542 mg
- Carbohydrate: 25 g
- (Fiber: 3 g
- Sugar: 5 g)
- Protein: 27 g
- Cholesterol: 92 mg