Ingredients
For the soup:
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, grated
- 1 onion, diced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup dried shiitake mushrooms (you can use fresh baby mushrooms but if using dehydrated mushrooms, make sure to add them to a bowl of boiling water and let them sit for 10 minutes before draining and adding to soup)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3/4 teaspoon dried dill
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Vegeta seasoning
- 1 lb. leftover chicken, shredded
- 8 cups water
For the dumplings:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/3 cup parmesan cheese
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3/4 teaspoon dried dill
- 1 cup milk
Instructions
- In a soup pot over medium-high heat, add olive oil, garlic, onions, carrots, celery, and rehydrated mushrooms.
- Once the onions are translucent and the celery is softened, add the herbs and spices.
- Continue to let the vegetables cook down a little longer, about 5 minutes.
- Add the leftover shredded chicken. Toss together.
- Add the water. Cover slightly and let simmer for about 20 minutes.
Prepare the dumplings:
- In a medium bowl, combine all the ingredients for the dumplings. The batter should be sticky.
- Using a cookie scooper, add the dumplings to the simmering soup. Cover half slightly and let the dumplings steam until they are puffed and cooked through, about 10-12 minutes.
- Serve the soup and dumplings immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish