Ingredients
Soup:
- 1 tablespoon olive oil
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons melted butter
- 1 cup milk
Instructions
- Soup: In a large soup pot, heat olive oil over medium heat. Add onions, celery, and carrots. Cook for 5–7 minutes. Add garlic and cook for another minute. Pour in chicken broth, shredded chicken, thyme, parsley, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Dumplings: In a bowl, mix flour, baking powder, and salt. Stir in melted butter and milk to form a soft dough. Drop spoonfuls of dough into the simmering soup. Cover and cook for 15 minutes until dumplings are fluffy and firm.
- To Finish: Uncover and stir in the heavy cream. Simmer uncovered for 5 more minutes. Taste and adjust seasoning. Serve hot.
Notes
- Make it lighter by using half-and-half or skipping cream.
- For richer flavor, sauté vegetables in butter instead of oil.
- Stir in fresh herbs before serving for a burst of color and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 75mg
