Chicken Soup with Gram's Dumplings

Soup

• 1/2yellow onion — diced
• 2carrots — chopped
• 3celery stalks — chopped
• 1 clovegarlic — minced
• 32 ozchicken broth
• splashheavy cream
• 1bay leaf
• 1parmesan rind
• to tasteshredded chicken — rotisserie
• to tastefresh thyme — for garnish

Dumplings

• 2 cupsflour
• 1/2 tspsalt
• 1 tspbaking powder
• 2 tbspbutter
• 1egg — beaten
• 1/3 cupmilk or water

1. 01

   Saute the onion, carrots, celery, and garlic in olive oil in a large pot. Salt and pepper to taste.

2. 02

   When the onions are translucent, add the chicken broth, heavy cream, bay leaf, and parmesan rind.

3. 03

   Bring to a low boil.

4. 04

   Make the dumpling dough: cut the butter into the dry ingredients, then mix in the egg and milk until a rough dough comes together. Add water 1 tablespoon at a time as needed.

5. 05

   Roll the dough into balls of desired size.

6. 06

   Drop the dough balls into the simmering soup.

7. 07

   Continue to simmer for at least 30 minutes.

8. 08

   Before serving, remove the parmesan rind and bay leaf. Add the chicken.

9. 09

   Garnish with fresh thyme.