Ingredients
Scale
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt (for dumplings)
- 2/3 cup milk
- 2 tbsp melted butter
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add chicken, onion, carrots, and celery; cook 5–7 minutes until chicken is golden.
- Add garlic, thyme, salt, and pepper; cook 1 minute. Pour in chicken broth and bring to a simmer. Cook 10 minutes until vegetables soften.
- Remove chicken, shred with two forks, and return to pot. Stir in cream and set aside.
- For dumplings: Mix flour, baking powder, and salt. Stir in milk and melted butter until just combined.
- Drop tablespoon-sized dough chunks into simmering broth. Cover and cook 12–15 minutes—do not lift lid.
- Serve warm, garnished with fresh parsley.
Notes
- For a lighter version, swap heavy cream with half-and-half or whole milk.
- Dumplings are done when a toothpick inserted comes out clean.
- Fresh herbs like parsley or dill brighten the flavor—add just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 cup soup + 1–2 dumplings
- Calories: 412 Kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 82mg
