Cooked chicken (shredded or diced)

Chicken broth

Butter

Onion, celery, carrots

Garlic

Milk or cream

All-purpose flour

Baking powder

Salt & pepper

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Build the base: Sauté butter, onion, celery, and carrots until soft. Add garlic and cook briefly.

Simmer the chicken: Stir in chicken broth and cooked chicken. Simmer to develop flavor.

Make dumplings: Mix flour, baking powder, salt, and milk to form a soft dough.

Cook dumplings: Drop spoonfuls of dough into the simmering broth, cover, and cook until fluffy and tender.

Finish: Stir gently, adjust seasoning, and garnish with parsley if desired.

Cooking Tips

Don’t over-stir: Dumplings are delicate—stir gently to keep them fluffy.
Keep covered: Dumplings steam as they cook, so keep the lid on for best texture.
Use rotisserie chicken: A great time-saver with extra flavor.
Thickness control: Add a splash of broth or milk if the soup thickens too much.

Variations

Southern-style: Use flat, rolled dumplings instead of drop dumplings.
Creamy version: Stir in extra cream or a splash of half-and-half at the end.
Herb dumplings: Add thyme, parsley, or chives to the dumpling dough.
Vegetable-packed: Add peas, green beans, or corn for extra color and nutrition.
Slow cooker: Simmer everything except dumplings, then add dumplings during the last 30–40 minutes.