🍲 Chicken and Dumplings

Ingredients

For the soup:

• 2 tbsp butter

• 1 tbsp olive oil

• 1 medium onion, diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 3 garlic cloves, minced

• 6 cups chicken broth

• 1 cup milk or heavy cream

• 3 cups cooked shredded chicken (rotisserie or boiled)

• 1 tsp thyme (dried or fresh)

• 1 tsp parsley

• Salt & black pepper, to taste

For the dumplings:

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1 tsp salt

• ¼ tsp black pepper

• 4 tbsp cold butter, cubed

• 1 cup buttermilk (or milk)

Instructions

1. Make the Soup Base:

   • In a large pot, heat butter and olive oil.

   • Sauté onion, carrots, and celery for about 5 minutes until softened.

   • Add garlic and cook for another minute.

2. Simmer the Broth:

   • Stir in chicken broth, thyme, parsley, salt, and pepper.

   • Bring to a boil, then reduce heat to low.

   • Stir in shredded chicken and milk/cream.

3. Prepare the Dumplings:

   • In a bowl, whisk together flour, baking powder, salt, and pepper.

   • Cut in cold butter until crumbly.

   • Stir in buttermilk until a soft dough forms (don’t overmix).

4. Cook the Dumplings:

   • Drop spoonfuls of dough directly into the simmering soup.

   • Cover the pot with a lid and cook on low heat for about 15 minutes without lifting the lid (steam cooks the dumplings).

5. Serve:

   • Once dumplings are fluffy and cooked through, sprinkle with extra parsley.

   • Serve hot and enjoy!