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

1. 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.
2. 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

1. 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.
2. 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.
3. Divide soup among bowls. Top with parsley.