Description
A comforting and easy-to-make chicken and dumpling dish, perfect for weeknight dinners.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 cup all-purpose flour
- ½ cup whole milk
- 2 tsp baking powder
- ¼ cup unsalted butter (melted)
- 1 medium onion (chopped)
- 2 stalks celery (diced)
- Salt, pepper, and thyme to taste
Instructions
- In a large pot, bring the chicken breasts and broth to a gentle boil over medium heat. Cook until the chicken is tender, about 15-20 minutes. Remove the chicken and shred it.
- In a skillet, melt the butter over medium heat. Sauté the chopped onions and diced celery until they are softened, which takes about 5 minutes.
- In a mixing bowl, combine the flour, baking powder, salt, and pepper. Stir in the milk and melted butter until just combined.
- Return the shredded chicken to the pot along with the sautéed vegetables. Drop spoonfuls of the dumpling dough into the bubbling broth.
- Cover the pot and steam the dumplings for 10-15 minutes until they are fluffy. Adjust seasonings to taste before serving.
Notes
Use low-sodium chicken broth to control saltiness. Make sure not to overmix the dumpling dough for a tender texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg