Dumpling Soup

Instructions

1. Prepare the base
   Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften. Add minced garlic and cook for another 30 seconds until fragrant.
2. Simmer the broth
   Pour in the chicken broth and add bay leaves and dried thyme. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes until vegetables are tender.
3. Make the dumpling mixture
   While the soup simmers, prepare the dumplings. In a medium bowl, whisk together flour, baking powder, and salt. Make a well in the center and pour in milk and melted butter. Stir until just combined to form a thick batter. Be careful not to overmix.
4. Add the chicken
   Remove bay leaves from the soup. Add the shredded chicken to the pot and stir to combine. Adjust seasoning with salt and pepper to taste.
5. Cook the dumplings
   Bring the soup back to a gentle boil. Drop the dumpling batter by heaping tablespoonfuls onto the surface of the soup. You should have about 12-15 dumplings. Make sure to leave some space between them as they will expand while cooking.
6. Finish the soup
   Cover the pot and reduce heat to low. Simmer without lifting the lid for 15 minutes until dumplings are cooked through and fluffy. To test doneness, insert a toothpick into the center of a dumpling - it should come out clean.
7. Serve hot
   Ladle the soup with dumplings into bowls, ensuring each serving gets at least 2 dumplings. Garnish with freshly chopped parsley. Serve immediately while the dumplings are at their fluffiest.