Ingredients
• Chicken: 1 lb chicken breast or thighs, cooked and shredded.
• Dumpling Dough: 2 cups flour, 1 tbsp baking powder, 1 tsp salt, and 3/4 cup milk.
• Broth Base: 4 cups chicken broth, 1 cup heavy cream or milk.
• Vegetables: Diced carrots, celery, and onions.
• Seasoning: Thyme, parsley, salt, and black pepper.
• Butter: 2 tbsp.
Preparation Method
1. Sauté: In a large pot, melt the butter and sauté the onions, carrots, and celery until softened.
2. Simmer the Base: Add the chicken broth, shredded chicken, and seasonings. Bring the mixture to a gentle boil.
3. Prepare the Dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the milk until a thick, sticky dough forms.
4. Drop and Cook: Use a spoon to drop golf-ball-sized portions of the dough directly into the simmering broth.
5. Steam: Cover the pot tightly with a lid and reduce heat to low. Let it simmer for 15 minutes without lifting the lid (this ensures the dumplings get light and fluffy).
6. Finish: Stir in the heavy cream to add extra richness to the sauce before serving.