Ingredients:
For the Soup:
1 tablespoon olive oil
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 garlic cloves, minced
4 cups chicken broth
2 cups cooked, shredded chicken
1 teaspoon dried thyme
Salt and pepper, to taste
For the Dumplings:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter, melted
1/2 cup milk
Fresh parsley, chopped (for garnish)
Instructions:
Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook until they begin to soften, about 5 minutes. Add the garlic and cook for another minute.
Simmer the Soup: Pour in the chicken broth and add the shredded chicken and thyme. Season with salt and pepper to taste. Bring the soup to a simmer and let it cook for about 10 minutes.
Prepare the Dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the melted butter and milk until just combined.
Add Dumplings to the Soup: Drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot and cook for 10-12 minutes, or until the dumplings are cooked through and fluffy.
Serve: Garnish with chopped parsley and serve hot.
