Chicken & Dumplings Soup

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Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 1 cup frozen peas (optional)
  • 1 cup heavy cream or milk (optional for creamier soup)

For the Dumplings:

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted
  • 1/2 cup milk

Instructions

  1. In a large pot or Dutch oven, melt the butter over medium heat. Add onion, carrots, and celery. Sauté for 5-6 minutes until softened.
  2. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Pour in the chicken broth and bring to a boil. Stir in shredded chicken, thyme, parsley, salt, and pepper. Reduce heat and simmer for 10 minutes.
  4. Meanwhile, make the dumplings: In a bowl, whisk together flour, baking powder, and salt. Stir in melted butter and milk until just combined (do not overmix).
  5. Drop spoonfuls of the dumpling dough onto the simmering soup. Cover with a tight-fitting lid and simmer gently for about 15 minutes, or until the dumplings are cooked through and fluffy.
  6. If using peas or cream, stir them in during the last 5 minutes of cooking.
  7. Taste and adjust seasoning as needed. Serve hot and enjoy!

Would you like me to adapt it for a slow cooker or Instant Pot version too?

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