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Chicken and Dumpling Soup

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Ingredients
  

  • 2 T olive oil
  • 2 T butter
  • 1/2 small onion, diced
  • 3 stalks celery, diced
  • 3 large carrots, diced
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 2 tsp thyme, dried and ground
  • 8 cups chicken stock
  • 4 cups chicken, shredded
  • salt and pepper

Dumplings

  • 2 cups flour
  • 1 tsp salt
  • 3 tsp baking powder
  • 1/2 tsp thyme, dried and ground
  • 4 Tbsp butter, melted
  • 1 cup milk

Instructions
 

  • Heat butter and olive oil in a large stock pan over medium heat. Add onions, celery, and carrots and cook until onion is translucent. Add garlic and cook until fragrant.
  • Stir in flour and thyme and cook for one minute. Stir in chicken stock and then add chicken, salt, and pepper. Reduce heat and simmer while you make the dumplings.
  • To make the dumplings, whisk together in a bowl flour, salt, baking powder, and thyme. Then stir in butter and milk until combined.
  • Scoop the dumpling batter using a small cookie scoop on top of the soup. Cover the soup with a tightly sealed lid (no steam holes) and cook for 15 minutes - do not peek.