Ingredients:

1 tablespoon olive oil

1 cup chopped onions

1 cup chopped celery

0.5 cup chopped carrots

4 cloves garlic

2 boneless, skinless chicken breasts

0.5 teaspoon kosher salt

0.25 teaspoon black pepper

2.5 cups low sodium chicken broth

1 cup all-purpose flour (for the dumplings)

1 teaspoon baking powder (for the dumplings)

1 teaspoon sugar (for the dumplings)

0.5 teaspoon kosher salt (for the dumplings)

3 tablespoons cold butter (for the dumplings)

0.5 cup milk (for the dumplings)

Directions:

1. 1. Heat a 2-quart saucepan over medium heat. Add in olive oil and heat through, 1 minute. Add onions, celery, and carrots and cook 5 minutes, or until onions are soft and translucent. Stir in garlic and cook for 1 minute more.
2. 2. Add in chicken breast and season with salt and pepper. Pour in chicken broth. Bring to a boil; reduce heat to medium-low and cook 20 minutes, or until chicken is cooked through and easily shreds with a fork.
3. 3. Shred chicken directly in pot, or remove to a cutting board, shred and return chicken to pot.
4. 4. Make the dumplings by whisking together the flour, baking powder, sugar, and salt in a mixing bowl. Toss butter into the dry ingredients. Working quickly using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse sand. Add the milk and stir just until the dough comes together. Drop by spoonful into the soup. Cover and let simmer 15 minutes.
5. 5. Serve hot.

Bon Appetit!