02 Jan, 2024
YIELDS: 6 serving(s) PREP TIME: 5 mins TOTAL TIME: 30 mins CAL/SERV: 321 Ingredients SOUP 1 tsp. extra-virgin olive oil 2 medium yellow onions, finely chopped (about 1 c.) 2 stalks celery, finely chopped 2 carrots, finely chopped 2 cloves garlic, finely chopped 2 tsp. fresh thyme leaves 1 lb. boneless, skinless chicken breasts, cut into 1/2" pieces Kosher salt Freshly ground black pepper 4 c. (32 oz.) low-sodium chicken broth DUMPLINGS & ASSEMBLY 1 1/2 c. all-purpose flour 1 tbsp. baking powder 1 1/2 tsp. kosher salt, plus more 1 large egg 2/3 c. buttermilk 2 tbsp. unsalted butter, melted Freshly ground black pepper Chopped fresh parsley, for serving SOUP In a large pot over medium heat, heat oil. Cook onions, celery, and carrots, stirring, until softened, about 7 minutes. Add garlic and thyme; cook, stirring, until fragrant, about 1 minute. Move vegetables to one side of pot and add chicken; season with salt and pepper. Cook, stirring to combine, until chicken is cooked through, 6 to 8 minutes. Add broth and 1/2 c. water and bring to a boil. Reduce heat to medium-low and simmer until ready to use. DUMPLINGS & ASSEMBLY In a large bowl, whisk flour, baking powder, and salt. Make a well in center of flour mixture and add egg, buttermilk, and butter. Mix with a fork until combined. Drop rounded tablespoonfuls of dumpling mixture into soup. Cover and cook over low heat until dumplings are cooked through, about 5 minutes; season with salt and pepper. Divide soup among bowls. Top with parsley.