Ingredients

For the Chicken and Soup Base

• 2 tablespoons butter or olive oil

• 1 medium yellow onion, diced

• 2 large carrots, sliced into rounds

• 2 stalks celery, sliced (optional, for extra flavor)

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour (to thicken the broth)

• 4 cups chicken broth or stock

• 2 cups cooked chicken, shredded or cubed (rotisserie chicken works perfectly)

• 1 cup frozen peas

• 1/2 teaspoon dried thyme

• Salt and black pepper, to taste

For the Easy Dumplings

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 3/4 cup whole milk (or buttermilk)

• 4 tablespoons butter, melted

• 1 tablespoon fresh parsley, finely chopped (optional, for color)

Instructions

Step 1: Build the Soup Base

1. Place a large pot or Dutch oven over medium heat and melt the butter (or add olive oil).

2. Add the diced onion, carrots, and celery. Sauté for about 5 to 7 minutes until the vegetables begin to soften.

3. Stir in the minced garlic and dried thyme, cooking for just 1 more minute until fragrant.

4. Sprinkle the 1/4 cup of flour over the vegetables and stir well to coat them. Cook for 1 minute to remove the raw flour taste.

5. Slowly pour in the chicken broth while stirring constantly to prevent lumps. Bring the mixture to a simmer.

Step 2: Add Chicken and Simmer

1. Stir the shredded chicken and frozen peas into the pot.

2. Let the soup simmer gently on medium-low heat for about 10 minutes so the flavors combine and the carrots become tender. Taste and season with salt and black pepper as desired.

Step 3: Make the Dumpling Dough

1. While the soup simmers, whisk together the flour, baking powder, and salt in a medium bowl.

2. Pour in the milk, melted butter, and chopped parsley.

3. Stir gently with a fork or spatula just until a soft dough forms. Do not overmix, or the dumplings will become tough.

Step 4: Cook the Dumplings

1. Drop golf-ball-sized scoops of the dough directly onto the simmering soup using a cookie scoop or two spoons (aim for about 12 to 14 dumplings). Leave a little space between them as they will expand.

2. Turn the heat down to low. 3. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes. Do not lift the lid while they cook—the steam is what makes them light and fluffy!

3. After 15 minutes, remove the lid. Test a dumpling by piercing it with a toothpick; if it comes out clean, they are ready.

Tip: For an even richer broth, you can stir in 1/4 cup of heavy cream right before dropping in the dumplings!

Enjoy your warm, cozy meal!