Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cooked and shredded
- 2 tablespoons olive oil or butter
- 1 large onion, finely chopped
- 3 medium carrots, sliced into rounds
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup heavy cream
- 2 cups all-purpose flour (for dumplings)
- 1 tablespoon baking powder
- 1 teaspoon salt (for dumplings)
- 3/4 cup whole milk (for dumplings)
- 2 tablespoons melted butter (for dumplings)
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for about 5 to 7 minutes until the vegetables begin to soften.
- Stir in the minced garlic and cook for another 60 seconds until you can smell the aroma.
- Pour in the chicken broth, dried thyme, and dried oregano. Bring the mixture to a gentle boil.
- Add the shredded chicken to the pot. Reduce the heat to low and let it simmer while you prepare the dumpling dough.
- In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter. Stir with a fork just until a soft dough forms. Do not overmix, or the dumplings will be tough.
- Using a small cookie scoop or a tablespoon, drop rounded spoonfuls of the dough into the simmering soup. Space them out as much as possible.
- Cover the pot with a tight-fitting lid. Cook for 15 minutes without lifting the lid. The steam trapped inside is what makes the dumplings fluffy.
- Remove the lid and gently stir in the heavy cream. Be careful not to break the dumplings.
- Taste the soup and add salt and pepper as needed.
- Ladle the soup into bowls, making sure everyone gets plenty of dumplings. Garnish with fresh parsley and serve hot.
- Cook Time: Not specified