Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 cup heavy cream
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 cup milk
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened (about 5 minutes).
  2. Stir in minced garlic for 1 minute, followed by chicken broth and thyme.
  3. Bring to a boil, then reduce heat to let simmer for 10 minutes. Add shredded chicken and frozen peas; mix well.
  4. Pour in heavy cream, stirring until combined; season with salt and pepper.
  5. In a mixing bowl, whisk together flour, baking powder, and salt. Stir in melted butter and milk to form a soft dough.
  6. Drop spoonfuls of dough onto the simmering stew. Cover and cook for 15-20 minutes until dumplings are cooked through and fluffy.
  7. Taste and adjust seasoning if necessary, then ladle into bowls and garnish with chopped parsley if desired.