1. Make the Soup Base:
In a large pot, heat butter and oil over medium heat.
Add onions, garlic, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in shredded chicken, thyme, salt, pepper, and chicken broth. Bring to a simmer.
Reduce heat and stir in the heavy cream. Let it simmer gently while you prepare dumplings.
2. Prepare the Dumplings:
In a bowl, whisk together flour, baking powder, and salt.
Stir in milk and melted butter until a sticky dough forms.
3. Cook the Dumplings:
Drop spoonfuls of dumpling dough (about 1 tbsp each) into the simmering soup.
Cover with a lid and let them cook undisturbed for 15–18 minutes, or until fluffy and cooked through.
4. Prepare the Bread Bowls:
Slice the tops off the bread loaves and hollow out the center.
Optional: Brush inside with butter and toast in a 375°F (190°C) oven for 5–7 minutes.
5. Assemble:
Ladle hot soup and dumplings into the bread bowls.
Garnish with chopped parsley and cracked black pepper.
Serve immediately with the bread lid on the side!
ADVERTISEMENT
