Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 2 tablespoons melted butter
- Fresh parsley and green onions for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until tender.
- Add garlic and cook for 1 minute. Pour in chicken broth and bring to a boil.
- Reduce heat and stir in cooked shredded chicken.
- Prepare dumplings: In a bowl, mix flour, baking powder, and salt. Add milk and melted butter; stir until just combined.
- Drop spoonfuls of batter into simmering soup; cover and cook for 10 minutes until dumplings are fluffy.
- Garnish with parsley and green onions before serving.
Notes
- Feel free to add chopped spinach or kale for extra greens.
- Use leftover cooked chicken to save time.
- For gluten-free, substitute flour with rice or gluten-free baking mix.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
