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Instructions
Step 1: Start the Soup
Sauté the Vegetables
In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add the diced onion, carrots, and celery, and cook for about 5–6 minutes until they’re softened. Stir in the minced garlic and cook for an additional minute.
Add Broth and Seasonings
Pour in the chicken broth, and add salt, pepper, thyme, and parsley. Bring the mixture to a gentle boil.
Add the Chicken
Stir in the cooked chicken and reduce the heat to a simmer. Allow the soup to simmer while you prepare the dumplings.
Optional Creaminess
For a creamier soup, stir in the heavy cream or half-and-half at this point.
Step 2: Make the Dumplings
Prepare the Dumpling Batter
In a mixing bowl, combine flour, baking powder, and salt. Add the milk, melted butter, and parsley (if using), and mix until just combined. The batter should be thick but spoonable.
Step 3: Add Dumplings to the Soup
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