Ingredients
Scale
- 6 cups chicken broth
- 2 celery ribs
- ½ medium onion
- 1 lb boneless skinless chicken breasts
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1¼ tsp salt
- 1 cup plus 2 tbsp milk
Instructions
- In a large pot or Dutch oven, combine chicken broth, celery, onion, and chicken breasts. Bring to a boil, then reduce heat and simmer for about 15 minutes until the chicken is cooked through.
- Meanwhile, in a medium bowl, whisk together flour, baking powder, and salt. Stir in milk until a shaggy dough forms.
- Roll the dough out on a floured surface to about ¼-inch thick; slice into strips or squares.
- Remove the cooked chicken, discard the celery and onion, then drop dumpling pieces into the broth. Simmer for 20–30 minutes until fluffy.
- Shred the chicken and return it to the pot; season with salt and pepper before serving warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 890mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 60mg