Chicken & Dumplings Soup

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 2 cups cooked shredded chicken (rotisserie works well)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 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 whole milk

Instructions

1. In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes, until softened.
2. Stir in garlic and cook for another minute until fragrant.
3. Pour in the chicken broth and add shredded chicken, thyme, parsley, salt, and pepper. Bring to a gentle boil, then reduce heat to simmer for 10 minutes.
4. While soup simmers, make the dumplings: In a medium bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using your fingers or a pastry cutter until the mixture is crumbly. Stir in milk until just combined (do not overmix).
5. Drop spoonfuls of dumpling dough (about 1 tablespoon each) into the simmering soup. Cover the pot with a lid and simmer for about 15 minutes, or until dumplings are cooked through (they should be fluffy and not doughy inside).
6. Stir in peas (if using) and cook for 2–3 more minutes.
7. Taste and adjust seasoning as needed. Serve warm and enjoy!

If you’d like, I can help you tweak this for a crockpot, Instant Pot, or make it extra creamy—just let me know!