Creamy Chicken and Dumplings

In a large pot or Dutch oven, melt 4 tbsp of butter over medium heat.

Add the diced yellow onion, diced celery, and shredded carrots. Sauté for 2-3 minutes until slightly softened.

Stir in the minced garlic and cook for another 2-3 minutes until fragrant.

Sprinkle the all-purpose flour over the vegetables and stir to combine, cooking for about 3 minutes to create a roux.

Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.

Once simmering, stir in the heavy cream and bring the mixture to a boil.

Season the broth with salt, black pepper, and 1 tsp of dried thyme.

Add the cooked shredded chicken and stir to combine.

Reduce the heat to low and let the soup simmer while you prepare the dumplings.

For the dumplings, combine 2 cups of flour, baking powder, 1 tsp salt, 1 tsp thyme, and 1/2 tsp black pepper in a mixing bowl.

Create a well in the center of the dry ingredients and pour in the milk and 4 tbsp of melted butter.

Gently mix with your hands just until the dough comes together. Be careful not to overmix.

Form the dough into balls (about 2 inches in diameter) and gently drop them into the simmering soup.

Spoon some of the hot broth over the tops of the dumplings.

Cover the pot and simmer on low for 15-18 minutes, or until a toothpick inserted into a dumpling comes out clean.

Serve hot, garnished with dried parsley if desired.