Chicken Soup with Dumplings, Vegetables and Croutons

In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté until vegetables are tender.

Add chicken breasts, chicken broth, bay leaves, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.

While the soup is simmering, prepare the dumplings. In a mixing bowl, combine flour, baking powder, salt, and chopped fresh parsley. Mix well.

Add melted butter and milk to the dry ingredients. Stir until a soft dough forms.

Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.

Drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot and cook for 10-12 minutes, or until the dumplings are cooked through.

Meanwhile, prepare the croutons by slicing bread into cubes. In a separate pan, heat olive oil and add the bread cubes. Toast until crispy and golden brown.

Serve the chicken soup with dumplings in bowls, topped with crispy croutons. Enjoy!