This hearty, creamy soup topped with fluffy, buttery Greek yogurt base dumplings are perfect for a cold day. Inspired by the iconic Milk Calendar, this mouthwatering recipe was created by @theredbowlofficial (Kirsten Deneka).

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PREP20 min
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Cooking40 min
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Ready in1 h



Dumplings (Makes 15)


  1. Step
    Saute diced carrot, onion and celery in olive oil for about 7-10 minutes on medium heat in a dutch oven until softened. Add 1 tsp salt & pepper to taste.
  2. Step
    Add spices, minced garlic and cook for another 2 minutes. Add flour and cook out for another 2 minutes.
  3. Step
    Add chicken broth, milk, shredded chicken and peas and bring to a simmer on medium low for 15 minutes.
  4. Step
    While the soup is simmering, prepare dumplings. Mix dry ingredients in a large bowl and add milk, yogurt, butter and parmesan and fold in until just combined.
  5. Step
    Use a cookie scoop to portion dumplings on top of the simmering soup and cover for 15 minutes on low.

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