Ingredients
For the Soup:
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1½ lbs boneless, skinless chicken thighs or breasts
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6 cups chicken broth
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1 medium onion, diced
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3 celery stalks, diced
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3 carrots, diced
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2 cloves garlic, minced
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1 teaspoon dried thyme
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
For the Dumplings:
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1 cup all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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1 tablespoon fresh parsley, chopped (optional)
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¾ cup whole milk
Instructions
1. Cook the Chicken and Veggies
In a large pot, add chicken, broth, onion, celery, carrots, garlic, thyme, salt, and pepper. Bring to a boil, then reduce heat to simmer. Cook until chicken is tender and cooked through, about 20–25 minutes.
2. Shred the Chicken
Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot.
3. Make the Thickener
In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until bubbly and golden. Gradually whisk in about ½ cup of the hot broth from the pot to form a smooth paste. Pour this mixture back into the soup to thicken it. Stir well.
4. Make the Dumpling Dough
In a bowl, whisk together flour, baking powder, salt, and parsley. Stir in milk until just combined.
5. Cook the Dumplings
Bring the soup to a gentle boil. Drop spoonfuls of dumpling batter (about 1 tablespoon each) onto the surface of the simmering soup. Cover and cook for 12–15 minutes without lifting the lid, until dumplings are puffed and cooked through.
6. Serve
Ladle the soup and dumplings into bowls and enjoy warm!