Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 tsp olive oil
- 3 cloves fresh garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cups low-sodium chicken broth
- 1 cup all-purpose flour (plus extra for dusting)
- 1 tsp baking powder
- ½ cup whole milk
- ¼ cup unsalted butter, melted
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onions until translucent (about 5 minutes).
- Add chicken breasts and minced garlic; sear until golden on both sides.
- Stir in chopped carrots and celery, then pour in chicken broth until everything is submerged. Simmer gently.
- In a separate bowl, mix flour with cold water until smooth, then whisk into the pot to thicken the broth.
- Combine flour, baking powder, milk, melted butter, salt, and pepper to make dumpling dough.
- Drop spoonfuls of dough over the soup; cover and steam for about 15 minutes until fluffy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing/Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg