Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 4 cups low-sodium chicken broth
- 2 medium carrots, diced
- 2 celery stalks, sliced
- 1 cup all-purpose flour
- 2 tsp baking powder
- ¾ cup milk
- 3 tbsp unsalted butter, melted
- Salt to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add diced carrots and celery; sauté until soft.
- Stir in the chicken thighs and chicken broth; bring to a gentle boil.
- In a bowl, whisk together flour, baking powder, salt, milk, and melted butter until smooth.
- Drop spoonfuls of the dumpling batter into the simmering broth. Cover tightly and steam for about 15 minutes without lifting the lid.
- Once cooked through, stir in chopped parsley before serving hot.
Notes
- For added flavor, include fresh herbs like thyme or rosemary.
- To customize, try adding peas or corn for extra vegetables.
- Ensure not to overwork the dumpling dough to keep them light.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Boiling/Steaming
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg