Chicken and Dumplings

Ingredients

• 2 tablespoons butter or oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 cup frozen peas (optional)

For the Dumplings:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons cold butter, cubed
• ½ cup milk

Instructions

1. Prepare the soup base
   • In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
   • Stir in garlic and cook for 1 more minute.
2. Add broth and chicken
   • Pour in chicken broth and bring to a gentle boil.
   • Add shredded chicken, salt, pepper, and thyme. Simmer for 10 minutes.
3. Make the dumpling dough
   • In a bowl, mix flour, baking powder, and salt.
   • Cut in the butter until crumbly. Stir in milk until a soft dough forms (do not overmix).
4. Cook the dumplings
   • Drop spoonfuls of dough directly onto the simmering soup.
   • Cover the pot with a lid and cook for 12–15 minutes, without lifting the lid, until dumplings are fluffy and cooked through.
5. Add peas and finish
   • Stir in peas (if using) and cook for 2–3 minutes more.
   • Taste and adjust seasoning.
6. Serve
   • Ladle into bowls, making sure each serving has dumplings and broth. Serve hot.

If you’d like, I can also give you a creamy version of this chicken and dumplings so it’s extra rich and thick.