Ingredients and Weight:
- 1 boneless, skinless chicken breast (12 ounces)
- 6 cups chicken broth
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped onion
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 1 cup all-purpose flour, plus more for rolling
- 1 teaspoon baking powder
- 1/4 cup butter, cold and cut into small pieces
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- In a large pot, bring the chicken broth to a boil. Add the chicken breast, celery, carrots, and onion. Reduce heat to medium-low, cover, and simmer for 15 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it. Return the broth to a boil.
- In a small bowl, whisk together the flour, salt, and pepper. Gradually whisk the milk into the flour mixture until a smooth batter forms.
- Drop the batter by spoonfuls into the boiling broth. Reduce heat to low and simmer for 10 minutes, or until the dumplings are cooked through.
- Stir in the shredded chicken.
Nutritional Information (per serving):
- Calories: 350
- Fat: 10g
- Protein: 30g
- Carbohydrates: 40g
- Fiber: 5g
Dish Characteristics:
- Comforting and hearty
- Easy to make and perfect for a crowd
- Flavorful and savory
- Perfect for a winter meal or a cold day
User Comments:
- "I love this recipe! It's so easy and quick to make, but it tastes like I spent hours slaving over it."
- "The dumplings are the perfect addition to this dish. They're fluffy and light, and they soak up all the delicious broth."
- "This is my go-to recipe for a comforting and satisfying meal. It's always a hit with my family and friends."
Special Precautions and Tips:
- If you don't have time to shred the chicken, you can buy pre-cooked shredded chicken at the supermarket.
- To make the dumplings even fluffier, beat the egg whites until stiff peaks form before folding them into the batter.
- Don't overmix the batter, as this will make the dumplings tough.
