Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked, shredded chicken
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 bay leaf
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 tablespoons butter, melted
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are tender, about 5-7 minutes. Stir in the garlic and cook for another minute.
- Pour in the chicken broth, and add the shredded chicken, thyme, salt, pepper, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer for about 10 minutes.
- While the soup is simmering, prepare the dumplings. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Stir in the milk and melted butter until just combined to form a dough.
- Drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot and let the dumplings cook for about 15 minutes, or until they are fluffy and cooked through.
- Remove the bay leaf before serving, and adjust the seasoning if necessary. Ladle the soup into bowls and enjoy the warm, comforting flavors!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken dumpling soup, recipe, cooking, food
