Chicken & Dumplings Soup

INGREDIENTS

For the Soup:

• 1 tbsp olive oil or butter
• 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 works great)
• 1 tsp dried thyme
• 1/2 tsp black pepper
• Salt, to taste
• 1 bay leaf
• 1/2 cup heavy cream or whole milk (optional, for creamier texture)

For the Dumplings:

• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp cold butter, cubed
• 1/2 cup milk

Instructions

1. Prepare the Soup Base:
   In a large pot or Dutch oven, heat oil or butter over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Stir in garlic and cook another 30 seconds.
2. Add Broth and Chicken:
   Pour in the chicken broth. Add shredded chicken, thyme, pepper, salt to taste, and bay leaf. Bring to a boil, then reduce to a simmer. Let simmer while you prepare dumplings.
3. Make the Dumplings:
   In a mixing bowl, combine flour, baking powder, and salt. Cut in the cold butter using a fork or your fingers until it resembles coarse crumbs. Add milk and stir just until combined — do not overmix.
4. Drop Dumplings into Soup:
   Drop spoonfuls (about 1 tablespoon each) of the dumpling dough directly onto the simmering soup. Cover the pot with a lid and simmer for 15 minutes — no peeking! The dumplings will puff up and cook through.
5. Finish and Serve:
   Remove the bay leaf. Stir in cream or milk if desired for richness. Adjust seasoning with salt and pepper. Ladle soup with dumplings into bowls and serve hot.

Let me know if you’d like a slow cooker or instant pot version too!