Ingredients
For the soup:
2 tablespoons butter
1 small onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cups cooked, shredded chicken
6 cups chicken broth
1 cup frozen peas
1 teaspoon dried thyme
Salt and pepper to taste
For the dumplings:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter, melted
1/2 cup milk
Instructions
In a large pot, melt butter over medium heat. Sauté onion, carrots, and celery until softened (about 5 minutes).
Stir in chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add shredded chicken and peas to the pot. Simmer for an additional 5 minutes.
In a bowl, combine flour, baking powder, and salt. Stir in melted butter and milk until a soft dough forms.
Drop spoonfuls of the dough into the simmering soup. Cover and cook for 15 minutes without lifting the lid, until dumplings are fluffy and cooked through.
Serve hot and enjoy a bowl of comfort!