Ingredients
- 2 tbsp butter
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried thyme (or 1 tbsp fresh)
- ½ tsp dried rosemary
- 1 cup heavy cream or whole milk (optional, for creamier soup)
- For the Dumplings:
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup whole milk
- 2 tbsp melted butter
Directions
Step 1
In a large pot or Dutch oven, melt butter over medium heat.
Step 2
Add onion, carrots, and celery, cooking until softened (about 5 minutes).
Step 3
Stir in garlic and cook for another minute.
Step 4
In a mixing bowl, whisk together flour, baking powder, and salt.
Step 5
Stir in milk and melted butter until a soft dough forms.
Step 6
Drop spoonfuls of dumpling dough (about 1 tbsp each) into the simmering soup.
Step 7
Cover the pot with a lid and let the dumplings cook for 15 minutes (do not stir!).
Step 8
Dumplings should be puffed up and cooked through.
Step 9
Give the soup a gentle stir, then ladle into bowls.
Step 10
Garnish with fresh parsley (optional) and serve warm
