Ingredients
Scale
- 2 lbs chicken thighs, boneless and skinless
- 4 cups chicken broth
- 1 cup water
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp butter
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 2 tbsp vegetable oil
Instructions
- In a large pot, melt butter over medium heat. Add onions, carrots, celery, and garlic. Cook until softened, about 5 minutes.
- Add chicken, broth, water, salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.
- While the chicken cooks, prepare the dumplings by mixing flour, baking powder, salt, milk, and oil in a bowl. Stir until just combined.
- Remove chicken from the pot and shred it. Return shredded chicken to the pot.
- Drop spoonfuls of dumpling batter into the simmering broth. Cover and cook for 15 minutes without lifting the lid.
- Serve hot.
Notes
- Do not overmix the dumpling batter for a tender texture.
- Keep the pot covered while dumplings cook to ensure they rise properly.
- Adjust seasoning to taste before serving.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg