Step 1: Prepare the Base
Heat 1 tablespoon of olive oil in a large pot over medium heat.
Add the chopped onions, celery, and carrots. Cook for about 5 to 7 minutes until the vegetables soften and release their flavors.
Add the minced garlic and cook for an additional minute. These aromatics will form the base of your dish, infusing the broth with deep, rich flavor.
Step 2: Create the Broth
Pour in the 4 cups of low-sodium chicken broth and bring the mixture to a boil.
Add the cooked, shredded chicken, dried thyme, dried parsley, salt, and pepper. Stir well, then reduce the heat to a simmer.
Let the broth cook gently, allowing the herbs and vegetables to meld with the chicken, creating a deeply flavorful base.
Step 3: Prepare the Dumplings
In a separate bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
Stir in 2 tablespoons of melted butter and 1 cup of milk until a soft dough forms. The dough should be sticky but not too wet.
Step 4: Cook the Dumplings
Using a tablespoon, drop spoonfuls of the dough directly into the simmering soup. The dumplings will float on the surface and puff up as they cook.
Cover the pot and let the dumplings cook for about 15 minutes. It’s important not to lift the lid during this time—keeping it covered allows the steam to cook the dumplings fully, making them tender and soft.
Step 5: Add the Cream
After the dumplings have cooked, stir in 1/2 cup of heavy cream to give the broth a rich, creamy texture.
Let the soup simmer for another 5 minutes, uncovered, to ensure everything is heated through and the flavors come together beautifully.
Step 6: Season and Serve
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Ladle the creamy chicken and dumplings into bowls and serve warm. For added comfort, sprinkle fresh parsley or thyme on top.
Enjoy your comforting and delicious creamy chicken and dumplings!
