1 1/2 tablespoons olive oil
2 stalks celery, chopped
2 large carrots (6-7 baby carrots), chopped
1 onion, chopped
1 ½ teaspoons salt
1 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup frozen peas
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme or sage
1/2 cup sour cream
1/2 cup milk
1 tablespoon vegetable or canola oil
In a large skillet, heat 1 1/2 tablespoons olive oil over medium heat. When the oil is hot, add the celery, carrots and onions. Saute for about 6-7 minutes until the vegetables are tender. Add the vegetables to the hot broth in the pot after the chicken has been removed. Add salt, thyme and pepper to the vegetable/broth mixture and stir to combine. Heat the soup to a simmer.
In a small bowl, blend ½ cup cold water and 1/4 cup flour with a wire whisk until smooth. Whisking vigorously, slowly add the flour mixture into the hot vegetables and broth and whisk until well combined. Add ½ cup frozen peas and the reserved chicken and cook, stirring gently for one minute.
For the dumplings, in a medium bowl, stir together the dry ingredients. In a separate bowl, combine sour cream, milk and oil. Add the liquid ingredients to the dry ingredients and stir just until combined (don’t overmix, it is ok if there are a few dry spots of flour here and there).
Heat the soup to boiling and drop teaspoonful amounts (the dumplings should be fairly small, they’ll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup (don’t make more than one layer of dumplings). Reduce the heat to simmering, cover and let the dumplings cook for 15 minutes. Do not lift the lid of the pot while the dumplings cook.
When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart. Serve.