Ingredients
- 2 tablespoons olive oil divided
- 1 pound boneless chicken breasts cut into bite-sized pieces
- sea or kosher salt and fresh black pepper
- 2 tablespoons butter
- ½ cup diced celery
- ½ cup diced carrot or thinly sliced
- ½ cup diced onion
- 2 cloves minced garlic
- 1 bay leaf
- ½ teaspoon dried thyme
- 3 cans low-sodium chicken broth
- 1 tablespoon fresh chopped parsley
- Dumplings:
- 1 + ½ cups all-purpose flour plus more if needed and for the work surface
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 egg
- ½ cup milk
Instructions
- Heat one tablespoon oil in a large soup pot or Dutch oven over medium heat and cook the chicken in 2 batches, turning to brown on all sides. Remove to a plate and cover with foil.
- Add the remaining tablespoon oil, butter, celery, carrot, onion, garlic, bay leaf, thyme and a couple dashes each of salt and pepper. Cook, stirring often about 10 minutes or until softened.
- Stir in the broth and add the chicken back in with about ½ teaspoon salt and ¼ teaspoon black pepper. Bring to a simmer and maintain while you make the dumplings.
- In a medium bowl whisk the flour, baking powder and salt together. Add the vegetable oil and work it into the flour with a fork until crumbly.
- Make a well in the center and add the egg and milk. Stir together with a spoon. If the mixture seems too loose add another tablespoon or two of flour.
- On a floured work surface roll half the dough out at a time with a floured rolling pin to about ⅛-inch thick.
- Use a pastry wheel or pizza cutter to cut pieces ½-inch wide and 2 to 3 inches long.
- Drop them into the simmering soup a few pieces at a time, gently mixing every so often.
- Repeat with the remaining half of dough.
- Place a lid on the pan and simmer 20 - 25 minutes, stirring every so often.
- Before serving taste and season with more salt and pepper if needed. Remove the bay leaf and discard.
- Stir in the fresh parsley and ladle into bowls. Garnish with grated Parmesan.
Nutrition
Serving: 1grams