Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups low-sodium chicken broth
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 yellow onion, chopped
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ cup whole milk
- 2 tbsp butter, melted
- Salt and pepper to taste
- Optional: Dried thyme and parsley for seasoning
Instructions
- Dice chicken into bite-sized pieces. Chop carrots, celery, and onion finely.
- In a large pot over medium heat, melt butter. Sauté onions until translucent; add carrots and celery for about five minutes.
- Add chicken with salt and pepper. Cook until no longer pink, then pour in the broth and bring to a gentle simmer.
- In a mixing bowl, combine flour, baking powder, milk, herbs, and salt; stir until just combined.
- Drop spoonfuls of batter onto the simmering broth. Cover tightly and steam for 15-20 minutes without lifting the lid.
- Serve hot with optional parsley garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg