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Instructions
- Sauté vegetables: In a large Dutch oven, melt butter with olive oil. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
- Build broth: Add chicken broth, bay leaf, thyme, salt, and pepper. Bring to a simmer and let cook for 10 minutes.
- Thicken (optional): Whisk flour into heavy cream until smooth, then stir into the soup base. Simmer 5 minutes until slightly thickened.
- Add chicken: Stir in shredded chicken and reduce heat to low while preparing dumplings.
- Make dumplings: In a bowl, combine flour, baking powder, salt, melted butter, milk, and parsley. Mix just until dough forms—do not overmix.
- Cook dumplings: Drop spoonfuls of dough (about 2 tablespoons each) onto the simmering soup. Cover the pot tightly and cook for 15 minutes without lifting the lid. Dumplings should be puffed and cooked through.
- Finish & serve: Remove bay leaf, taste and adjust seasoning. Serve hot, with extra parsley sprinkled on top if desired.
Why This Recipe Works
- Fluffy dumplings: Baking powder ensures they rise into light, tender pillows.
- Rich broth: Cream and flour give the soup a velvety, hearty texture.
- Shortcut-friendly: Rotisserie chicken makes prep faster without sacrificing flavor.
Expert Tips
- Keep the pot covered while dumplings cook—steam is key to fluffiness.
- Add frozen peas during the last 5 minutes for extra color and sweetness.
- Use chicken thighs for a richer flavor if cooking chicken from scratch.
Storage
- Refrigerate leftovers in an airtight container up to 3 days.
- Reheat gently on the stovetop. Add extra broth or cream to loosen if dumplings absorb liquid.
- Not ideal for freezing, as dumplings may change texture.
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