INGREDENT
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- Salt to taste
- 1 cup frozen peas
- 1 cup heavy cream (optional for creamy version)
For the Dumplings:
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp unsalted butter (cold and cubed)
- 1/2 cup milk
Instructions
- In a large pot, melt butter with olive oil over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and add shredded chicken, thyme, parsley, salt, and pepper. Bring to a gentle boil.
- In a bowl, mix flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk just until combined to form a soft dough.
- Reduce the soup to a simmer. Drop spoonfuls of dumpling dough onto the soup (don’t stir after adding). Cover and let the dumplings cook for 15–20 minutes or until cooked through.
- Stir in peas and heavy cream (if using). Cook for 5 more minutes.
- Taste and adjust seasoning. Serve warm and enjoy!
Let me know if you’d like a slow cooker or instant pot version too!