Step 1: Prepare the Base
Heat olive oil in a large pot over medium heat. Add onions, celery, and carrots. Cook for 5–7 minutes until softened. Stir in garlic and cook for 1 more minute.
Step 2: Create the Broth
Pour in chicken broth and bring to a boil. Add shredded chicken, thyme, parsley, salt, and pepper. Reduce to a simmer and let flavors meld.
Step 3: Make the Dumpling Dough
In a bowl, whisk together flour, baking powder, and salt. Stir in melted butter and milk until a soft, sticky dough forms.
Step 4: Cook the Dumplings
Drop spoonfuls of dough directly into the simmering soup. Cover the pot and cook for 15 minutes without lifting the lid—steam will ensure the dumplings turn fluffy and tender.
Step 5: Add the Cream
Stir in heavy cream and let the soup simmer uncovered for 5 minutes to thicken slightly.
Step 6: Season and Serve
Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve warm, garnished with fresh parsley or thyme if desired.
Recipe Notes
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Prep Time: 15 minutes
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Cook Time: 35 minutes
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Total Time: 50 minutes
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Servings: 6
This dish is hearty enough to
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