Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie works great)
- 4 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup heavy cream (optional)
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup cold butter, cubed
- 3/4 cup milk
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt butter over medium heat. Sauté onion, carrots, and celery until softened (5–6 mins). Add garlic and cook 1 minute.
- Stir in flour to form a roux, cook 1 minute. Gradually whisk in broth, then add chicken, thyme, salt, and pepper.
- Simmer 10 minutes until vegetables are tender. Stir in cream (if using).
- For dumplings: Mix flour, baking powder, and salt. Cut in cold butter until crumbly. Stir in milk until dough forms.
- Drop tablespoon-sized dumpling dough onto simmering soup. Cover and cook 12–15 minutes without lifting lid.
- Garnish with parsley and serve warm.
Notes
- For a lighter version, omit cream or use half-and-half.
- Dumplings freeze well — prep and freeze before adding to soup.
- Can substitute leftover roasted chicken for shredded rotisserie.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Contains Gluten, Dairy
Nutrition
- Serving Size: 1 bowl ~2 cups
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
