This soup is a comforting meal, and this recipe from Tasty made enough for leftovers for almost the whole week. I try to make a soup every week because it is a budget friendly choice as it lasts so long, and I like having leftovers in the fridge in case I am too tired during the week to cook. It is also a great source for lunches throughout the week for home or for school. On Wednesday my hubby and I have leftovers for dinner because it is my very long day at school, and I’m too tired to make dinner. I also find having a designated leftovers dinner helps to ensure that leftovers actually get eaten instead of ending up in the back of the fridge and growing furry friends.

Ingredients:

Soup:

• 2 tablespoons oil
• 2 pounds chicken breasts
• 1 large onion, diced
• 4 carrots diced
• 2 celery stalks diced
• 3 garlic cloves, minced
• 1 tsp salt
• 5 tbsp butter
• 6 tbsp all-purpose flour
• 6 cups chicken broth
• ½ cup heavy cream
• ½ tsp dried thyme
• 1/4 tsp nutmeg
• 2 bay leaves
• 1 ½ cups frozen peas

Dumplings:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 ⅓ cups heavy cream

Instructions:

1. In a large pot heat up oil and brown the chicken on all sides. Once browned remove from the pot. Add a bit more oil if needed and add carrots, onion, celery and cook for a few minutes until the onion has softened. Add garlic and cook for another minute.
2. Reduce heat and add butter and flour. Cook for a couple minutes, stirring constantly to ensure no lumps. Add chicken, chicken broth, cream and seasonings. Bring the soup to a simmer and then add the peas and cover.
3. While the soup simmers, combine the dumpling ingredients. Separate the dough into 14-16 dumplings. Top the soup with the dumplings and cover. Simmer for 15 minutes until a toothpick inserted into the dumpling comes out clean.
4. Serve in bowls and make sure that you get a couple delicious dumplings. I like to top mine with some parmesan cheese.
5. ENJOY!

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