FOR THE SOUP

2 tbsp. extra-virgin olive oil

1 large onion, chopped

2 medium carrots, peeled and diced

1 stalk celery, chopped

1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

3 cloves garlic, minced

6 c. low-sodium chicken broth

4 boneless skinless chicken thighs

2 boneless skinless chicken breasts

3 sprigs thyme

1 c. heavy cream

Freshly chopped parsley, for serving

FOR THE DUMPLINGS

1 1/2 c. all-purpose flour

1 tbsp. baking powder

1 1/2 tsp. kosher salt

1 large egg

2/3 c. buttermilk

2 tbsp. butter melted

Make soup: In a large Dutch oven over medium heat, heat oil. Add onion, carrots, and celery and cook until tender, 5 minutes. Season with oregano, salt, and pepper. Add garlic and cook until fragrant, 1 minute.

Add broth, chicken, and thyme to the pot and bring to a boil. Reduce heat and simmer until chicken is cooked through 10 minutes. Remove chicken and shred with two forks.

While the soup is simmering, make dumplings: In a large bowl, whisk together flour, baking powder, and salt. Make a well in the flour and add egg, buttermilk, and melted butter and whisk with a fork until combined.

Add shredded chicken and heavy cream to the pot, then return to a simmer. Drop spoonfuls of dumpling mix into pot, cover, and cook on low until dumplings are cooked through about 5 minutes.

Garnish with parsley before serving.

*adapted from https://www.delish.com/