Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/4 cup unsalted butter, melted
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until lightly browned, about 5-7 minutes. Remove chicken from pot and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 8-10 minutes. Add garlic and cook for 1 minute more.
- Pour in chicken broth and bring to a simmer. Stir in thyme, rosemary, salt, and pepper. Return chicken to the pot.
- In a medium bowl, whisk together flour, baking powder, and salt for the dumplings.
- Add milk and melted butter to the dry ingredients and stir until just combined. Do not overmix.
- Drop spoonfuls of the dumpling dough into the simmering broth. Cover the pot and cook for 15-20 minutes, or until dumplings are cooked through and fluffy.
- Garnish with fresh parsley before serving.
Notes
- For a thicker broth, you can make a slurry of 2 tablespoons cornstarch mixed with 1/4 cup cold water and stir it into the simmering broth before adding the dumplings.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can use chicken thighs instead of breasts for a richer flavor.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg