1 tablespoon olive oil
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
6 cups chicken broth
2 cups cooked chicken, shredded
1 teaspoon dried thyme
Salt and pepper to taste
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1 egg
Directions
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are tender, about 5 minutes.
Add the garlic and cook for another minute until fragrant.
Pour in the chicken broth and bring to a simmer. Add the shredded chicken and thyme, and season with salt and pepper to taste.
In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, combine the milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined.
Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and let the dumplings cook for about 15 minutes, or until they are cooked through and fluffy.
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Serve hot, garnished with fresh parsley if desired.
Variations & Tips
For a creamier soup, you can add a splash of heavy cream or a dollop of sour cream to the broth. If you prefer a bit of spice, try adding a pinch of cayenne pepper or a dash of hot sauce. You can also experiment with different herbs, such as rosemary or sage, to give the soup a unique twist. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
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