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Chicken & Dumplings Soup with Heart-Healthy Benefits

Chicken & Dumplings Soup with Heart-Healthy Benefits Indulge in the comforting warmth of this hearty chicken-and-dumplings soup, elevated with a heart-healthy twist. Featuring whole-wheat biscuits, these dumplings not only maintain a light texture but also provide a substantial boost of fiber. Thyme and parsley complement the traditional flavors, adding a touch of freshness to this beloved crowd-pleaser. IngredientsSoup 2 tablespoons canola oil or another neutral oil 1 cup chopped yellow onion 1 cup chopped carrots ½ cup chopped celery ½ cup chopped parsnip 1 tablespoon chopped fresh thyme 1 bay leaf ½ cup all-purpose flour, divided 6 cups lower-sodium chicken broth ¼ cup half-and-half ½ teaspoon ground pepper ¼ teaspoon salt 2 ½ cups shredded cooked chicken ½ cup frozen peas 2 tablespoons chopped fresh flat-leaf parsley DirectionsTo prepare the soup: Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Add onion, carrots, celery, parsnip, thyme, and bay leaf; cook, stirring occasionally, until tender, about 5 minutes. Add 1/4 cup all-purpose flour; cook, stirring constantly, until the vegetables are evenly coated, about 1 minute. Gradually add 1/2 cup broth, stirring until the mixture is combined and thickened. Gradually add the remaining 1/4 cup flour, stirring until combined. Gradually add the remaining 5 1/2 cups broth, stirring until combined. Stir in half-and-half, pepper, and salt, scraping up the browned bits on the bottom of the pot with a wooden spoon. Increase heat to high and bring the mixture to a boil. Reduce heat to low; simmer, stirring occasionally, until thickened, about 4 minutes. Stir in chicken, peas, and 2 tablespoons parsley. Meanwhile, prepare dumplings: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt in a large bowl. Add butter and oil, stirring until combined. Add buttermilk, scallion, and parsley, stirring until just combined. Use a 1/3-cup measure to scoop dumplings and gently drop into the soup (you should have 8 dumplings). Cover and cook over low heat until a wooden pick inserted into the center of the dumplings comes out clean, about 20 minutes. Garnish with additional parsley before serving, if desired. To make ahead: Refrigerate in an airtight container for up to 3 days. To reheat, microwave on Medium (50%) for 2 to 3 minutes.