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 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 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 pot, then return to a simmer. Drop spoonfulls of dumpling mix into pot, cover and cook on low until dumplings are cooked through, about 5 minutes.
Garnish with parsley before serving.