- 1 tablespoon olive oil
- 2 tablespoons chopped yellow onion
- 2 tablespoons chopped celery
- 1 tablespoon chopped carrot
- ¼ teaspoon dried thyme
- ½ cup cooked chicken (use leftover or canned chicken), shredded or diced
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons all-purpose flour
- 1/8 teaspoon baking powder
- Pinch of kosher salt
- 1½ teaspoons unsalted butter, chilled
- 1 tablespoon whole milk
- To make the chicken: In a large mug, combine the oil, onion, celery, carrot, and thyme. Microwave for 1 to 2 minutes until the vegetables are tender. Add the chicken, salt, pepper, parsley, and enough water to cover. Microwave for another 1 to 2 minutes until heated through.
- To make the dumpling: In a second mug, combine the flour, baking powder, and salt. Add the butter and cut it in with a fork until the mixture resembles coarse crumbs. Add in the milk and stir just until combined. Dollop the dough into the chicken soup mug, and microwave for 30 to 60 seconds until risen and firm.