Ingredients:
– 2 tablespoons of olive oil
– 1 medium onion, finely diced
– 2 stalks of celery, finely diced
– 3 cloves of garlic, minced
– 2 medium carrots, peeled and finely diced
– 6 cups of chicken broth (low sodium)
– 1 and 1/2 pounds of boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 teaspoon of dried thyme
– 1 teaspoon of dried parsley
– Salt and pepper to taste
– 1 cup of all-purpose flour
– 1 and 1/2 teaspoons of baking powder
– 1/2 teaspoon of salt
– 1/2 cup of milk
– 2 tablespoons of chopped fresh parsley for garnish
Directions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, celery, garlic, and carrots. Cook until the vegetables are tender, about 5 minutes.
2. Add the chicken broth, chicken pieces, thyme, parsley, salt, and pepper to the pot. Bring to a boil, then reduce heat and let simmer for 20 minutes.
3. In a mixing bowl, combine the flour, baking powder, salt, and milk to form a dough. Drop spoonfuls of the dough into the pot to form dumplings. Cover and cook for an additional 10 minutes, or until the dumplings are cooked through.
4. Serve the chicken and dumplings hot, garnished with fresh parsley.
Tips:
– For a thicker broth, mix 1/4 cup of cold water with 2 tablespoons of cornstarch and stir it into the simmering broth.
– Feel free to add your favorite vegetables such as peas or corn for extra flavor and nutrition.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Calories: 350 calories per serving (serves 6)
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