Chicken & Dumplings Soup

Ingredients

For the Soup:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 2 cups cooked shredded chicken (rotisserie or boiled)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt & pepper to taste
• 1/2 cup heavy cream (optional for creamier texture)
• 1 cup frozen peas (optional)

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. Make the Soup Base:
   In a large pot, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes until softened. Add garlic and cook for another 1-2 minutes.
2. Add Broth & Chicken:
   Pour in the chicken broth. Stir in shredded chicken, thyme, rosemary, salt, and pepper. Bring to a simmer.
3. Optional – Make it Creamy:
   If desired, stir in heavy cream for a richer soup. Let the soup continue to simmer on low while preparing the dumplings.
4. Prepare the Dumplings:
   In a mixing bowl, whisk together flour, baking powder, and salt. Add melted butter and milk. Stir until a soft dough forms. Do not overmix.
5. Add Dumplings to Soup:
   Using a spoon, drop small spoonfuls of dumpling dough directly into the simmering soup. Cover the pot with a lid and cook for 15–20 minutes, without lifting the lid, until dumplings are fluffy and cooked through.
6. Final Touch:
   Stir in frozen peas (if using) and cook for 2 more minutes. Taste and adjust seasoning.
7. Serve:
   Ladle hot soup and dumplings into bowls. Garnish with chopped parsley if desired. Enjoy!

Let me know if you’d like a slow cooker or Instant Pot version!