Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 8 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup chopped fresh parsley (optional)
- Salt and pepper to taste
Feel free to substitute the chicken with turkey, especially after a Thanksgiving feast. And if you’re feeling adventurous, add a pinch of cayenne for a subtle kick.
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables are soft and the onions are translucent.
- Stir in the dried thyme and oregano. Let the spices cook for an additional minute, releasing their fragrant oils.
- Pour in the chicken broth and bring the mixture to a gentle boil. Add the shredded chicken, reduce the heat, and let it simmer while you prepare the dumplings.
- In a medium bowl, whisk together the flour, baking powder, and salt. Gradually stir in the milk until a thick dough forms. This reminds me of helping my abuela roll out dough — a little messy, but oh so rewarding!
- Drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot and let the soup cook for 15-20 minutes, or until the dumplings are cooked through and fluffy.
- Season the soup with salt and pepper to taste. Stir in fresh parsley if using, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International