Chicken & Dumplings Soup

Ingredients

For the soup:

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

For the dumplings:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon fresh parsley (or 1 tsp dried)
• 1/2 cup milk
• 2 tablespoons butter, melted

Instructions

1. Make the Soup Base:
   Heat olive oil or butter in a large pot over medium heat. Sauté onions, carrots, and celery until softened (about 5–6 minutes). Add garlic and cook for 1 more minute.
2. Add Broth & Chicken:
   Pour in the chicken broth. Stir in the shredded chicken, thyme, rosemary, salt, and pepper. Bring to a gentle boil, then reduce heat to simmer.
3. Prepare the Dumpling Dough:
   In a medium bowl, mix flour, baking powder, salt, and parsley. Stir in milk and melted butter until just combined—don’t overmix.
4. Add Dumplings to the Soup:
   Drop spoonfuls of the dumpling batter (about 1 tablespoon each) into the simmering soup. Cover the pot with a lid and let dumplings cook for 15–18 minutes, or until they are puffed up and cooked through. Do not lift the lid during cooking.
5. Finish the Soup (Optional):
   Stir in frozen peas and heavy cream, if using. Simmer for 2–3 more minutes until everything is heated through.
6. Serve:
   Ladle soup into bowls, making sure each has a few fluffy dumplings. Enjoy warm!

Let me know if you want a crockpot version or a gluten-free dumpling option!