Directions
1. Heat the olive oil in a large pot over medium heat. Add onions, celery, and carrots, and cook until they are softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
2. Pour in the chicken broth and bring to a boil. Add the cooked chicken, thyme, parsley, salt, and pepper, and reduce heat to a simmer.
3. In a separate bowl, mix the flour, baking powder, and 1/2 teaspoon salt. Stir in the melted butter and milk to form a soft dough.
4. Drop tablespoon-sized balls of dough into the simmering soup. Cover the pot and let the dumplings cook for about 15 minutes, or u
ntil they are firm and puffy.
5. Stir in the heavy cream and let the soup cook for another 5 minutes, uncovered, until heated through.
6. Adjust the seasoning with more salt and pepper if needed, and serve warm.
Variations & Tips
For picky eaters, you may replace some of the vegetables with peas or corn, which are generally well-liked by children. Another great tip is to add a pinch of nutmeg to the creamy base for a subtle hint of spice. For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free mix.
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