Ingredients
Method
- In a large pot or Dutch oven over medium-high heat, melt 3 tablespoons of salted butter. Add the diced onion, sliced carrots, and sliced celery. Cook for 5-6 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 additional minute.
- Sprinkle ⅓ cup of all-purpose flour over the vegetables and stir until everything is fully coated. Let it cook for 1 minute to remove the raw flour taste.
- Slowly pour in 6 cups of chicken broth, whisking as you go to remove any lumps. Add the chicken, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1 teaspoon salt, and ½ teaspoon black pepper.
- Bring to a boil, then reduce heat to medium-low. Cover and cook for 20-25 minutes, until the chicken is cooked through and tender.
- Remove the chicken from the pot and shred it into generous chunks using two forks. Return the shredded chicken to the pot.
- Pour in ¾ cup of heavy cream and stir to combine. Bring the soup back up to a gentle simmer over medium heat.
- While the soup is heating, make the dumplings. In a medium bowl, whisk together 1½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and 1 teaspoon dried parsley. Add ¾ cup milk and 2 tablespoons melted butter and stir just until a soft dough forms. Do not overmix!
- Using a tablespoon or small scoop, drop rounded spoonfuls of dumpling dough directly into the gently simmering soup.
- Place the lid on the pot and cook for 15 minutes without lifting the lid. The steam is what makes the dumplings fluffy and light!
- After 15 minutes, gently stir the soup, taste and adjust seasoning as needed, and serve hot.
Nutrition
Notes
Storage: Allow the soup to cool fully then store in a covered container in the refrigerator for up to 3 days. The dumplings will continue to absorb broth as it sits, so add a splash of chicken broth when reheating to loosen the soup back up.
Make it a little lighter: You can substitute the heavy cream with half-and-half or whole milk to reduce the fat content while still keeping the broth nice and creamy. Using low or no sodium chicken broth is also a great way to keep the sodium in check.
Do not freeze: I don't recommend freezing this soup as the dumplings tend to break down and the creamy broth can separate when reheated. This one is best made fresh and enjoyed within 3 days.