Ingredients

2 tablespoons olive oil

1 large onion, finely diced

2 medium carrots, peeled and finely diced

2 ribs celery, finely diced

2 cloves garlic, minced

2 sprigs thyme or 1 teaspoon dried thyme

½ teaspoon dried oregano

2 tablespoons unsalted butter

¼ cup all-purpose flour

6 cups chicken stock

1 ½ pounds chicken tenderloins or 2 boneless, skinless chicken breasts

1 ½ teaspoons kosher salt, more to taste

1 cup heavy cream

2 tablespoons dill, finely chopped

1 ¼ cup all-purpose flour (for dumplings)

2 teaspoons baking powder

1 teaspoon kosher salt (for dumplings)

¼ cup fresh herbs, such as chives and dill, finely chopped

½ cup buttermilk

½ cup heavy cream (for dumplings)

Instructions

Step 1: Heat a heavy-bottomed pot over medium heat and add olive oil. Sauté the diced onion for about 5 minutes until softened.

Step 2: Add the carrots and celery to the pot and cook for another 5 minutes. Stir in the minced garlic and cook for 1 more minute.

Step 3: Add thyme and oregano, stirring to combine. Stir in the butter and flour, cooking on low heat until the mixture turns golden brown (about 2 minutes).

Step 4: Slowly pour in the chicken stock, then add the chicken. Bring to a boil, reduce heat, and simmer until the chicken is fully cooked—about 10-15 minutes for tenderloins or 25 minutes if using chicken breasts. Season with salt and taste.

Step 5: Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the pot and stir in 1 cup of heavy cream. Bring the soup to a gentle boil.

Step 6: While the chicken cooks, prepare the dumplings. In a medium bowl, combine 1 ¼ cup flour, baking powder, and 1 teaspoon salt. Add the chopped fresh herbs and mix well.

Step 7: Pour in the buttermilk and ½ cup heavy cream, folding the ingredients together gently until a dough forms. It may seem dry at first but will come together without overmixing.

Step 8: Use a cookie scoop or two tablespoons to drop tablespoon-sized dumplings into the simmering soup one by one.

Step 9: Cover the pot and let the dumplings simmer for 8-10 minutes, or until they are puffed up and cooked through. Taste and adjust salt if needed.

Step 10: Ladle the soup into bowls and garnish with the finely chopped dill. Serve hot and enjoy.

Tips & Variations

You can substitute dried herbs if fresh aren’t available, but fresh herbs add a brighter flavor to the dumplings.

For a lighter version, use half-and-half instead of heavy cream, though the soup will be less rich.

If you prefer a thicker soup, increase the flour slightly when making the roux in Step 3 and cook it a bit longer before adding stock.

Add other vegetables like peas or corn during the last few minutes of cooking for added texture and sweetness.

FAQs

Can I make the dumplings ahead of time?

It’s best to prepare and cook the dumplings fresh in the soup to maintain their light, fluffy texture. Pre-made dumplings can become dense if stored.

Can I use rotisserie chicken instead of cooking chicken in the soup?

Yes, you can add shredded rotisserie chicken near the end of cooking when you add the cream. This saves time but won’t infuse the broth with as much chicken flavor.