Ingredients
For the Soup
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2 tbsp butter
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1 tbsp olive oil
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1 medium onion, diced
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2 carrots, sliced
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2 celery stalks, sliced
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3 garlic cloves, minced
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1 tsp salt
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1/2 tsp black pepper
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1 tsp dried thyme
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1 tsp dried parsley
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1/3 cup all-purpose flour
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6 cups chicken broth
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2 cups cooked shredded chicken
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1 cup heavy cream
For the Dumplings
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2 cups all-purpose flour
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1 tbsp baking powder
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1 tsp salt
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3/4 cup whole milk
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4 tbsp melted butter
Instructions
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Sauté the Veggies:
In a large pot, heat butter and olive oil over medium heat. Add onion, carrots, and celery; cook 5–6 minutes. Stir in garlic, salt, pepper, thyme, and parsley. -
Build the Base:
Sprinkle flour over the vegetables and stir until coated. Slowly pour in chicken broth while whisking to avoid lumps. Bring to a simmer. -
Add Chicken & Cream:
Stir in shredded chicken and heavy cream. Reduce heat to medium-low. -
Make the Dumplings:
In a bowl, mix flour, baking powder, and salt. Add milk and melted butter; stir until a soft dough forms. -
Cook the Dumplings:
Drop tablespoon-sized scoops of dough into the simmering soup. Cover and cook for 15 minutes. Do not lift the lid while cooking—this keeps dumplings fluffy.
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Finish & Serve:
Taste and adjust seasoning. Ladle into bowls and garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: One serving
- Calories: 430
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 26g