Chicken & Dumplings Soup

Ingredients

For the Soup:

• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 6 cups chicken broth
• 2 cups cooked chicken (shredded or diced; rotisserie works well)
• 1 teaspoon dried thyme
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ cup heavy cream or milk (optional, for creaminess)

For the Dumplings:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons cold butter, cut into small cubes
• ½ cup milk

Instructions

1. Make the Soup Base:
   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • Add onions, garlic, carrots, and celery. Cook for 5–7 minutes until softened.
   • Pour in the chicken broth and add the cooked chicken, thyme, salt, and pepper.
   • Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes.
2. Prepare the Dumpling Dough:
   • In a medium bowl, whisk together flour, baking powder, and salt.
   • Cut in the cold butter using a fork or pastry cutter until the mixture looks crumbly.
   • Stir in milk until a dough forms. Do not overmix.
3. Cook the Dumplings:
   • Drop tablespoon-sized dollops of dough directly into the simmering soup.
   • Cover the pot with a lid and let the dumplings steam (do not lift the lid) for 15 minutes, or until they are puffed up and cooked through.
4. Finish the Soup:
   • Stir in the cream or milk if using, and adjust seasoning to taste.
   • Serve hot and enjoy!

Let me know if you want a crockpot or Instant Pot version!