You need:
3-4 chicken breast cooked and shredded
1 cup chopped carrots
1 cups diced celery
1 medium onion diced
2 tbsp butter
8 cups chicken stock
1 tbsp thyme (dried)
Salt and pepper to taste
Dumplings:
2 cups flour
2 tbsp baking powder
1 tsp garlic salt
1 tbsp parsley flakes
1 tsp thyme
4 tbsp butter soft
2/3 cup milk plus a few more tbsp
First cook and shredded chicken. Then dice and chop veggies. Drizzle sauté pan with olive oil and add 2 tbsp butter. Add in veggies and sauté until they become fragrant and soften. Pour in chicken stock and bring to a boil. Let boil about 10-15 minutes until carrots and veggies are soft. Make sure cover is tight so that you don’t boil down liquid (If to much stock boils off make sure to add a cup of water and bring back to a boil)
In a bowl add all ingredients for dumplings and mix. Dough should be thick and a tad sticky but not wet. Drop dough into boiling pot a tbsp and a pinch more. Do not stir, cover and leave on a low boil for about 7-10 minutes until dumplings are puffy and cooked through. Keep warm and serve! Enjoy!