Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 6 cups low-sodium chicken broth
- 2 medium carrots, chopped
- 2 celery stalks, diced
- 1 medium onion, diced
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup whole milk
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, sauté chopped onions in olive oil until translucent (about 5 minutes). Add diced carrots and celery; cook until softened.
- Add chicken thighs, season with salt and pepper, pour in chicken broth, bring to a boil, then reduce heat to simmer for 25 minutes until chicken is cooked through.
- While simmering, mix flour, baking powder, and salt in a bowl. Gradually stir in milk until just combined (do not overmix).
- Shred the cooked chicken and return it to the pot. Drop spoonfuls of dumpling batter into the simmering broth; cover with a lid and let cook for an additional 15 minutes without lifting the lid.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 90mg