Chicken & Dumplings Soup Recipe

In a large 8-quart pot, melt butter and add in the chopped onion, carrots, and celery.
Cook and stir until the onion becomes soft and translucent, about 5-7 minutes.
Add minced garlic and cook for another 30 seconds.
Step 2: Add the Broth and Chicken
Pour in the chicken broth and add in the shredded chicken.
Season with salt, black pepper, bay leaves, and dried parsley.
Bring to a boil, then lower the heat and allow the soup to simmer while you prepare the dumplings.
Step 3: Make the Dumplings
In a large mixing bowl, combine flour, baking powder, and salt.
Grate the cold butter using a cheese grater and stir it into the flour mixture, coating the butter with flour.
Pour in the milk and stir until a dough forms. If needed, knead the dough a few times in the bowl.
Step 4: Add the Dumplings to the Soup
Pull off one-inch pieces of dough and drop them into the simmering soup.
Cover the pot with a lid and let the dumplings simmer for 15-20 minutes, or until they rise to the surface of the soup.
Step 5: Thicken the Soup
To thicken the soup, combine cornstarch and cold water in a small bowl.
Stir the cornstarch mixture into the soup and continue stirring until the soup thickens.
Step 6: Serve
Remove the bay leaves and serve the soup hot. Enjoy the comforting blend of flavors and textures!
Serving and Storage Tips