Ingredients
• 3 lbs chicken thighs or whole chicken • 8 cups chicken broth • 2 onions, diced • 3 carrots, diced • 3 celery stalks, diced • 3 cloves garlic, minced • 2 bay leaves • 1 tsp thyme • 1 tsp salt • ½ tsp black pepper
FOR DUMPLINGS: • 2 cups all-purpose flour • 1 tbsp baking powder • 1 tsp salt • 1 cup milk • 2 tbsp butter, melted
Instructions
- In large pot, combine chicken and chicken broth
- Bring to boil, then reduce heat and simmer 45 minutes
- Remove chicken and let cool
- Strain broth and return to pot
- Add onions, carrots, celery, garlic, bay leaves, thyme, salt, and pepper
- Simmer vegetables 15 minutes
- Shred cooled chicken and return to pot
- For dumplings: mix flour, baking powder, and salt
- Add milk and melted butter, stir until just combined
- Drop spoonfuls of dumpling batter into simmering soup
- Cover and cook 15 minutes without lifting lid
- Remove bay leaves before serving
PREP TIME & NUTRITION: Prep Time: 25 mins, Cook Time: 1 hour 15 mins, Total Time: 1 hour 40 mins, Servings: 8, Calories: 320, Net Carbs: 25g, Fats: 14g, Protein: 25g