Chicken & Dumplings Soup

Ingredients

• 2 tablespoons canola oil or other neutral oil
• 1 cup chopped yellow onion
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 cup chopped parsnip
• 1 tablespoon chopped fresh thyme
• 1 bay leaf
• 1/2 cup all-purpose flour, divided
• 6 cups lower-sodium chicken broth
• 1/4 cup half-and-half
• 1/2 teaspoon ground pepper
• 1/4 teaspoon salt
• 2 1/2 cups shredded cooked chicken
• 1/2 cup frozen peas
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1 tablespoon canola oil
• 1 cup reduced-fat buttermilk
• 2 tablespoons thinly sliced scallion
• 1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish

Instructions

1. To prepare soup: Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Add onion, carrots, celery, parsnip, thyme and bay leaf; cook, stirring occasionally, until tender, about 5 minutes. Add 1/4 cup all-purpose flour; cook, stirring constantly, until the vegetables are evenly coated, about 1 minute. Gradually add 1/2 cup broth, stirring until mixture is combined and thickened. Gradually add the remaining 1/4 cup flour, stirring until combined. Gradually add the remaining 5 1/2 cups broth, stirring until combined. Stir in half-and-half, pepper and salt, scraping up the browned bits on the bottom of the pot with a wooden spoon. Increase heat to high and bring the mixture to a boil. Reduce heat to low; simmer, stirring occasionally, until thickened, about 4 minutes. Stir in chicken, peas and 2 tablespoons parsley.
2. Meanwhile, prepare dumplings: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add butter and oil, stirring until combined. Add buttermilk, scallion and parsley, stirring until just combined.
3. Use a 1/3-cup measure to scoop dumplings and gently drop into the soup (you should have 8 dumplings). Cover and cook over low heat until a wooden pick inserted into the center of the dumplings comes out clean, about 20 minutes. Garnish with additional parsley before serving, if desired.