Chicken & Dumplings Soup

Ingredients

• 2 tablespoons butter
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 2 cups cooked chicken, shredded (rotisserie works well)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk
• 2 tablespoons butter, melted

Instructions

1. In a large pot, melt 2 tablespoons butter over medium heat. Add onion, carrots, and celery. Sauté for about 5-6 minutes, until softened. Add garlic and cook for 1 minute more.
2. Pour in the chicken broth and bring to a gentle boil. Stir in the shredded chicken, thyme, parsley, salt, and pepper. Reduce heat to a simmer.
3. To make the dumplings: In a bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until a sticky dough forms.
4. Drop spoonfuls of the dumpling dough into the simmering soup (about 1 tablespoon each). Cover the pot with a lid and let the dumplings cook for about 15 minutes — do not lift the lid while cooking, so the dumplings stay fluffy.
5. Check that the dumplings are cooked through (they should be light and fluffy inside). Taste and adjust seasoning as needed.
6. Serve hot and enjoy!

If you’d like, I can help you make it creamier or suggest variations too — just let me know!