Ingredients
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1 tablespoon butter
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1 small onion, chopped
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2 cloves garlic, minced
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4 cups chicken broth
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2 cups cooked shredded chicken (rotisserie works great!)
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1/2 teaspoon poultry seasoning
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1 cup milk
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1 can (10.5 oz) cream of chicken soup
For Dumplings:
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1 cup all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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2 tablespoons butter, cold and cubed
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1/2 cup milk
Instructions
Sauté Aromatics:
In a large pot, melt butter over medium heat. Sauté onions for 3–4 minutes until soft. Add garlic and cook 1 minute more.
Make the Base:
Stir in chicken broth, shredded chicken, poultry seasoning, salt, and pepper. Bring to a simmer.
Add Creamy Elements:
Stir in milk and cream of chicken soup. Simmer gently while you prepare dumplings.
Make Dumplings:
In a bowl, whisk flour, baking powder, and salt. Cut in butter until mixture is crumbly. Stir in milk to form a dough.
Drop Dumplings:
Drop spoonfuls of dough into simmering soup. Cover and simmer for 15 minutes without lifting the lid.
Serve:
Uncover and gently stir. Ladle into bowls and serve warm with fresh parsley if desired.