Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 large carrots, sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme (5 g)
  • 1 teaspoon dried rosemary (5 g)
  • 1 teaspoon paprika (5 g)
  • 6 cups chicken broth (1.4 L)
  • 1 pound boneless, skinless chicken breasts (450 g)
  • 1 cup frozen green peas (150 g)
  • Salt and black pepper to taste
  • 2 cups all-purpose flour (250 g)
  • 1 tablespoon baking powder (12 g)
  • ½ teaspoon salt (2 g)
  • ½ teaspoon dried parsley (2 g)
  • ¼ cup unsalted butter, cold and cubed (60 g)
  • 1 cup milk (240 ml)

Instructions:

  1. Heat olive oil in a pan over medium heat, add diced onion and cook until translucent (about 3-4 minutes). Stir in minced garlic and cook for another minute until fragrant.
  2. Transfer sautéed vegetables to the slow cooker. Add sliced carrots, celery, thyme, rosemary, paprika, and chicken broth. Place chicken breasts into the broth mixture. Season with salt and pepper.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is cooked through and vegetables are tender.
  4. In a mixing bowl, combine flour, baking powder, salt, and dried parsley. Cut in cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in milk until just combined.
  5. Remove chicken from the slow cooker, shred it with two forks, and return it to the soup.
  6. Drop spoonfuls of dumpling batter on top of the soup. Cover and cook on high for an additional 30 minutes, until dumplings are fluffy and cooked through.
  7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.