A comforting and hearty chicken soup with fluffy herb-infused dumplings, perfect for chilly days.
Heat the olive oil in a large saucepan over medium heat.
Heating the oil before adding vegetables helps to release their flavors.
Add the chopped celery, carrots, onion, and minced garlic to the saucepan. Sauté until softened, about 10 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Pour in the water and season with salt and black pepper. Bring to a boil, then reduce to a simmer.
Simmering allows the flavors to meld together beautifully.
In a mixing bowl, combine the self-raising flour, salt, and chopped parsley.
Mix the dry ingredients thoroughly to evenly distribute the salt and herbs.
Add the cold butter to the flour mixture and rub it in with your fingertips until it resembles breadcrumbs.
Using cold butter ensures the dumplings remain light and fluffy.
Pour in the milk and gently mix until a soft dough forms.
Avoid overmixing to keep the dumplings tender.
Drop spoonfuls of the dough into the simmering soup. Cover and cook without lifting the lid for 20 minutes.
Keeping the lid on traps steam, cooking the dumplings evenly.
Serve the soup hot, garnished with additional parsley if desired.
Serving immediately ensures the dumplings retain their texture.
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