Chicken & Dumplings Soup
Ingredients:
1 tbsp olive oil
1 large onion, diced
3 carrots, diced
1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
3 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
1 cup heavy cream
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
For the Dumplings:
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tbsp butter, melted
Directions:
In a large pot, heat the olive oil over medium-high heat. Add the chicken pieces and cook until golden brown, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened.
Add the garlic and cook for an additional minute, stirring constantly.
Return the chicken to the pot and pour in the chicken broth. Add the thyme, dried parsley, salt, and pepper. Stir well, then bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer for 15-20 minutes, or until the chicken is cooked through and the flavors have melded.
While the soup is simmering, make the dumplings. In a bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter until a soft dough forms.
Drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot and let the dumplings cook for 10-12 minutes, or until they are fluffy and cooked through.
Stir in the heavy cream and let the soup heat through for a few minutes.
Serve hot, garnished with fresh parsley.
Cooking Time: 45 minutes