Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup milk
- 2 tablespoons melted butter
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 small onion, diced
- 2 cloves garlic, minced
- Fresh parsley for garnish
Instructions
- In a large pot, bring chicken broth to a simmer. Add carrots, celery, onion, and garlic; cook until vegetables are tender.
- Meanwhile, prepare the dumplings by mixing flour, baking powder, salt, and pepper. In a separate bowl, combine milk and melted butter, then incorporate into dry ingredients to form a dough.
- Drop spoonfuls of the dumpling batter into the simmering broth. Cover and cook for 15 minutes until dumplings are fluffy and cooked through.
- Add shredded chicken to the soup, heat through, and season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
- For extra flavor, use homemade chicken stock.
- Ensure not to open the lid while dumplings cook to keep steam in for fluffiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Low-fat, Quick
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg
