Chop onions, carrots and celery along with some cooked chicken.
1
Sauté chopped veggies in olive oil and butter until tender. Add garlic, thyme, parsley and flour. Stir in chicken broth and shredded chicken.
2
Make dumplings while the soup simmers. Combine flour, salt and baking powder.
3
Stir in melted butter and milk.
4
Using a small scoop or spoon drop dumpling batter into soup.
5
Cover tightly with lid and cook for 15 minutes. No peeking!
6
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