Heat olive oil or butter in a large pot over medium heat.
Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.
2. Add Broth and Spices
Pour in the chicken broth and stir.
Add the bay leaves, thyme, rosemary, salt, and pepper.
Bring the mixture to a gentle boil.
3. Add the Chicken
Stir in the shredded chicken and reduce the heat to simmer. Let the soup cook for 10–15 minutes to allow the flavors to meld.
4. Make the Dumplings
In a mixing bowl, combine the flour, baking powder, and salt.
Stir in the melted butter and milk until a thick dough forms. Be careful not to overmix.
5. Add Dumplings to the Soup
Use a spoon or cookie scoop to drop small spoonfuls of the dumpling dough into the simmering soup.
Cover the pot with a lid and cook for 15–20 minutes. The dumplings will puff up and cook through, absorbing some of the soup’s flavors.
6. Add Cream for Richness
Stir in the heavy cream to give the soup a creamy finish. Taste and adjust the seasoning with additional salt and pepper if needed.
7. Serve and Enjoy
Remove the bay leaves and serve the soup hot, garnished with fresh parsley or a sprinkle of black pepper if desired.
Tips for Perfect Chicken & Dumplings Soup
Keep the Dumplings Light: Avoid overmixing the dumpling dough, as this can make them dense instead of fluffy.
Use Leftover Chicken: Rotisserie chicken or leftover roasted chicken works perfectly for this recipe.
Thicken the Soup: For a thicker consistency, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the soup before adding the dumplings.
Customize the Veggies: Add peas, green beans, or corn for extra color and flavor.
Reheat Gently: When reheating leftovers, warm the soup over low heat to avoid overcooking the dumplings.
