Chicken and Dumpling Soup

Ingredients

• 1.25 lb boneless, skinless chicken thighs
• 6 cups chicken broth
• 2 medium, sliced carrot
• 2 stalks, sliced celery
• 1 medium, diced onion
• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 3 tbsp butter
• 1 unit salt and pepper to taste

Instructions

1. 1

   Combine broth, chicken, carrot, celery, and onion in a large pot.

2. 2

   Bring to a boil over high heat, then reduce to medium-low and simmer.

3. 3

   Simmer 12–15 minutes until chicken cooks through and vegetables soften.

4. 4

   Remove chicken with a slotted spoon and shred when cool enough to handle.

5. 5

   Return shredded chicken to the pot. Season broth with salt and pepper.

6. 6

   While chicken cooks, whisk flour, baking powder, and 0.5 tsp salt in a bowl.

7. 7

   Cut butter into small cubes and rub into flour until mixture looks coarse breadcrumbs.

8. 8

   Add 0.5 cup cold water, stirring until a shaggy dough forms. Do not overwork.

9. 9

   Bring broth back to a gentle boil over medium heat. Drop dough by spoonful.

10. 10

    Simmer 12–15 minutes until dumplings float and are cooked through.

11. 11

    Taste and adjust seasoning. Serve hot in bowls with fresh herbs if desired.

Tools you’ll need

• large pot (6–8 quart)
• slotted spoon
• medium mixing bowl
• whisk
• wooden spoon
• measuring cups and spoons

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