BEST Chicken and Dumplings 

Instructions

Step 1: Start the Soup

1. Sauté the Vegetables
   In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add the diced onion, carrots, and celery, and cook for about 5–6 minutes until they’re softened. Stir in the minced garlic and cook for an additional minute.
2. Add Broth and Seasonings
   Pour in the chicken broth, and add salt, pepper, thyme, and parsley. Bring the mixture to a gentle boil.
3. Add the Chicken
   Stir in the cooked chicken and reduce the heat to a simmer. Allow the soup to simmer while you prepare the dumplings.
4. Optional Creaminess
   For a creamier soup, stir in the heavy cream or half-and-half at this point.

Step 2: Make the Dumplings

1. Prepare the Dumpling Batter
   In a mixing bowl, combine flour, baking powder, and salt. Add the milk, melted butter, and parsley (if using), and mix until just combined. The batter should be thick but spoonable.

Step 3: Add Dumplings to the Soup

1. Drop the Dumplings
   Using a tablespoon, drop spoonfuls of the dumpling batter into the simmering soup. Make sure not to overcrowd the pot, as the dumplings will expand as they cook.
2. Cover and Simmer
   Cover the pot with a lid and let the dumplings cook for about 15–20 minutes without lifting the lid. The dumplings are done when they’re fluffy and cooked through.

---

Tips for Making the BEST Chicken and Dumplings

• Use Rotisserie Chicken: For a shortcut, use rotisserie chicken or leftover cooked chicken to save time.
• Thicker Soup: If you like a thicker base, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and add to the soup before dropping in the dumplings.
• Do Not Peek: When cooking the dumplings, avoid lifting the lid to prevent steam from escaping. The steam is essential for fluffy, fully cooked dumplings.
• Add Veggies: Feel free to add other vegetables, like peas or corn, to enhance the flavor and texture.

---