Ingredients
For the Soup:
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
3 large carrots, sliced
2 celery stalks, sliced
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
6 cups chicken broth
2 cups cooked chicken, shredded
1 cup frozen peas
Salt and pepper to taste
For the Dumplings:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried parsley
1/2 cup milk
2 tablespoons unsalted butter, melted
Instructions
1. Sauté Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Add Carrots and Celery:
Stir in the sliced carrots and celery. Cook for about 5 minutes, stirring occasionally.
3. Add Broth and Seasonings:
Pour in the chicken broth and add the dried thyme, dried parsley, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
4. Add Chicken:
Add the shredded cooked chicken to the pot. Let the soup simmer for about 15-20 minutes, allowing the flavors to meld together.
5. Prepare the Dumplings:
In a medium bowl, whisk together the flour, baking powder, salt, and dried parsley. Stir in the milk and melted butter until just combined. Do not overmix.
6. Add Peas and Cook Dumplings:
Stir in the frozen peas. Drop spoonfuls of the dumpling batter onto the surface of the simmering soup. Cover the pot and let the dumplings cook for about 10-12 minutes, or until they are cooked through and fluffy.
7. Serve:
Remove the bay leaf from the soup. Ladle the hot soup into bowls, ensuring each serving has a few dumplings. Garnish with additional parsley if desired. Serve hot with crusty bread or a side salad.