Classic Chicken and Dumpling Soup

INGREDIENTS:

Soup:

1 whole chicken (about 4 pounds), cut into pieces

8 cups chicken broth

2 cups water

1 onion, diced

3 carrots, sliced

3 celery stalks, sliced

3 cloves garlic, minced

2 bay leaves

1 teaspoon dried thyme

Salt and pepper to taste

Dumplings:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 cup milk

2 tablespoons butter, melted

DIRECTIONS:

Preparing the Soup

Cook the Chicken: In a large pot or Dutch oven, add the chicken pieces, chicken broth, and water. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for about 45 minutes, or until the chicken is cooked through and tender.

Remove and Shred Chicken: Remove the chicken from the pot and set aside to cool. Once cool enough to handle, shred the chicken meat, discarding the bones and skin. Set aside.

Sauté the Vegetables: In the same pot, add the diced onion, sliced carrots, and celery. Sauté for about 5 minutes until the vegetables are tender. Add the minced garlic and cook for an additional minute …