Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1½ lbs boneless, skinless chicken thighs
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup frozen peas
  • ½ cup heavy cream (optional)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup buttermilk
  • ¼ cup unsalted butter, melted
  • 1 large egg

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
  2. Stir in garlic, then add chicken thighs. Pour in chicken broth and thyme. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked.
  3. In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, combine buttermilk, melted butter, and egg. Stir wet ingredients into dry ingredients until just combined.
  4. Remove cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot along with peas (and heavy cream if using).
  5. Drop spoonfuls of dumpling dough onto the hot soup, covering the surface. Cover and simmer for 15-20 minutes until dumplings are fluffy and cooked through.
  6. Serve hot, garnished with fresh herbs if desired.