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Chicken Dumplings

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


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!

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