Ingredients
Units
Scale
Chicken Broth
- 1 lb boiled chicken tenders
- 2 tbsp olive oil
- 1 onion (diced)
- 4 cloves garlic (minced)
- 3 ribs celery (chopped)
- 4 large carrots (chopped)
- 1/2 tbsp thyme leaves
- 8 cups chicken broth
- 1/2 cup milk
- salt and pepper (for seasoning)
- fresh parsley (chopped, for topping)
Dumpling Dough
- 3 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp butter (cubed)
- 1 1/2 cups water
Instructions
- In a large dutch oven, boil the chicken tenders for 10 minutes. Remove the chicken from the pot. Shred and set aside. Dump and rinse the pot to use to make the rest of the meal.
- To make the dumpling dough, mix flour, baking powder, salt, butter and water together. Knead dough for 1 minute, form into small balls and set aside.
- In the same large dutch oven, heat olive oil on medium/high heat. Add the carrots, celery and onion to the pan. Cook for 10 minutes or until soft. Then, add in chicken broth and milk and bring to a boil.
- Once the broth is boiling, drop the dough balls into the broth, 6 at a time. Cover the pot and let the dumplings cook for 5 more minutes, until they float on top.
- Serve, top with parsley and salt and pepper. Enjoy.
- Cook Time: 40 minutes
- Category: dinner, Lunch, Main Course
- Cuisine: American