Ingredients:
2 tablespoons butter
1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 cups cooked chicken, shredded or chopped
4 cups chicken broth
1 cup peas (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme (optional)
For the dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
2 tablespoons butter, melted
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Preparation:
1. Cook the vegetables:
In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook until slightly softened.
2. Add chicken and broth:
Stir in cooked chicken, chicken broth, peas, salt, pepper, and thyme. Bring to a boil, then reduce heat to simmer.
3. Make the dumpling dough:
In a bowl, mix flour, baking powder, and salt. Add milk and melted butter; stir until just combined (do not overmix).
4. Add dumplings to the soup:
Drop spoonfuls of dough onto the simmering chicken mixture. Cover the pot and cook for 15–20 minutes, without lifting the lid, until dumplings are fluffy and cooked through.
5. Serve hot:
Ladle into bowls, making sure each serving has both soup and dumplings.
