Quick Chicken and Dumpling Soups

Quick Chicken and Dumpling Soup

Serves 4 to 6

The combination of rotisserie chicken and store-bought broth gives this soup a rich chicken flavor in minutes.

1 1/2	cups  all-purpose flour
2/3	cup  water
2	large  eggs , lightly beaten
	Salt and pepper
3	tablespoons  unsalted butter
1	onion , chopped fine
2	carrots , peeled and sliced thin
1	celery rib , sliced thin
8	cups  low-sodium chicken broth
1	rotisserie chicken  , skin discarded, meat shredded into bite-sized pieces (about 3 cups)

1. Whisk flour, water, eggs, ½ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside.
2. Melt butter in Dutch oven over medium-high heat. Cook onion, carrots, and celery until lightly browned, about 5 minutes. Stir in broth and bring to boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, 10 to 15 minutes.
3. Remove lid of pot. Stir in chicken and season with salt and pepper; return to simmer. Working quickly, use ½ teaspoon measuring spoon to drop pieces of dough into soup. Simmer, covered, until dumplings are set, 1 to 2 minutes. Season with salt and pepper. Serve.