Ingredients
Scale
- 2 tablespoons 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
- For Dumplings:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup milk
- 2 tablespoons melted butter
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until tender.
- Add garlic and cook for 1 minute. Pour in chicken broth and bring to a boil.
- Stir in shredded chicken. For dumplings, combine flour, baking powder, milk, and melted butter in a bowl.
- Drop spoonfuls of batter into the simmering soup. Cover and cook for 10 minutes until dumplings are fluffy.
- Serve hot garnished with fresh herbs if desired.
Notes
- Use store-bought cooked chicken for quick prep.
- Make sure not to overmix the dumplings for fluffy results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option possible by using gluten-free flour
Nutrition
- Serving Size: 1 bowl
- Calories: 280 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 65mg