FOR THE SOUP
2 tablespoons of extra virgin olive oil
1 large onion, chopped
2 medium carrots, peeled and diced.
1 celery stalk, chopped
1 teaspoon of dried oregano
Freshly ground black pepper
3 cloves of garlic, minced
6 c. low-sodium chicken broth
4 skinless and boneless chicken thighs
2 skinless and boneless chicken breasts
3 sprigs of thyme
1 c. of heavy cream
Freshly chopped parsley, to be served
1 1/2 c. of all-purpose flour
1 tablespoon of baking powder
1 1/2 teaspoons kosher salt
1 large egg
2/3 c. of whey
2 tablespoons of melted butter
Make the soup: In a large Dutch oven over medium heat, heat oil. Add onions, carrots and celery and cook until tender, 5 minutes. Season with oregano, salt and pepper. Add garlic and cook until fragrant, 1 minute.
Add the broth, chicken and thyme to the 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 the soup is simmering, make meatballs: In a large bowl, whisk together flour, baking powder and salt. Make a hole in the flour and add the egg, buttermilk and melted butter and beat with a fork until blended.
Add the shredded chicken and heavy cream to the pot, then return to a simmer. Put spoonfuls of the meatball mixture into the pot, cover and simmer until the meatballs are well cooked, about 5 minutes.
Garnish with parsley before serving.