For the Dumplings:
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon garlic powder (optional)
2 tablespoons butter, melted
½ cup milk
Instructions
Make the Soup
In a large pot, melt butter over medium heat.
Add onions, carrots, celery, and garlic. Cook for 5 minutes until soft.
Pour in chicken broth, add shredded chicken, thyme, bay leaf, salt, and pepper.
Bring to a simmer and cook for 15 minutes.
Make the Dumplings
In a bowl, mix flour, baking powder, salt, and garlic powder.
Stir in melted butter and milk until a soft dough forms.
Cook the Dumplings
Drop spoonfuls of the dough into the simmering soup.
Cover and let cook for 15 minutes (no peeking!). The dumplings will puff up and cook through.
Finish & Serve
Stir in milk or heavy cream for extra richness.
Remove bay leaf, taste, and adjust seasoning.
Serve hot and enjoy this comforting, creamy dish!
Tips & Variations:
Add peas or corn for extra flavor.
Use homemade broth for an even richer taste.
Want a thicker soup? Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the soup before adding dumplings.

Would you like a flaky biscuit-style dumpling version or a Southern-style rolled dumpling recipe?