👩🏻‍🍳 Instructions

• Sauté vegetables:

  • In a large pot, heat oil or butter over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Add garlic and cook for 1 more minute.
    

• Add broth and chicken:

  • Pour in chicken broth. Stir in shredded chicken, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and let simmer for 10 minutes.
    

• Make the dumplings:

  • In a bowl, mix flour, baking powder, and salt. Stir in melted butter and milk until a soft dough forms (do not overmix).
    

• Add dumplings:

  • Drop heaping spoonfuls of dough into the simmering soup (space them apart). Cover and simmer for 15–20 minutes without lifting the lid—this allows dumplings to steam properly.
    

• Finish soup:

  • Stir in peas and cream (if using) and cook uncovered for 2–3 more minutes.
    

• Serve warm with chopped parsley if desired.