Chicken and Dumpling Soup

A lighter version of the classic with tender chicken and pillowy dumplings.

Ingredients

• 1.00 whole chicken
• 2.00 cup all-purpose flour
• 1.00 tbsp baking powder
• 1.00 tsp salt
• 0.75 cup whole milk
• 3.00 tbsp butter
• 3.00 stalks celery , diced
• 2.00 cup arrots , diced
• 1.00 onion , diced
• 4.00 cup loves garlic , minced
• 8.00 cup chicken broth
• salt , pepper, and thyme to taste

Instructions

1. 1

   Place whole chicken in a large pot with broth, celery, carrots, onion, garlic, salt, pepper, and thyme.

2. 2

   Bring to a boil then simmer 1 hour until chicken is cooked through.

3. 3

   Remove chicken, shred meat, and discard bones and skin.

4. 4

   Return shredded chicken to pot.

5. 5

   Bring broth back to a simmer.

6. 6

   Make dumplings by mixing flour, baking powder, and salt then stirring in milk and melted butter.

7. 7

   Drop tablespoon-sized dumplings into simmering broth.

8. 8

   Cook covered 15 minutes without lifting the lid.

9. 9

   Serve hot.

Nutrition Facts

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