Description
A cozy classic perfect for Thanksgiving leftovers, Christmas dinners, or cold-weather family gatherings around the table.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 tablespoons butter
- 1 1/2 cups all-purpose flour (divided)
- 1 tablespoon baking powder
- 3/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Fresh parsley for garnish
Instructions
- In a large pot, melt butter. Add onion, celery, and carrots. Sauté until softened. Add garlic and cook 1 more minute.
- Add shredded chicken and chicken broth. Bring to a simmer. Season with salt and pepper.
- In a bowl, mix 1 cup flour, baking powder, and salt. Stir in milk to form a sticky dough.
- Drop spoonfuls of dough onto the simmering broth. Cover and cook on low for 15 minutes.
- Do not lift the lid while dumplings steam. Once puffed and cooked, remove from heat.
- Garnish with chopped parsley and serve hot.
Notes
- Use rotisserie chicken for convenience.
- Add thyme or a bay leaf for extra flavor.
- For a thicker broth, add a tablespoon of flour when sautéing the veggies.
- Best served fresh, but broth can be made ahead.
- Dumplings may become soft if frozen and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 3g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg