Chicken and Dumplings

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp butter
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 6 cups chicken broth
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp melted butter (for dumplings)
• salt and pepper, to taste

Instructions

1. 1Melt the 2 tablespoons of butter in a large pot over medium heat and saute the onion, carrots, and celery for 5-6 minutes until softened.
2. 2Add the chicken broth and chicken thighs, bring to a boil, then reduce to a simmer and cook for 20 minutes until the chicken reaches 165°F.
3. 3Remove the chicken, shred it, and return it to the pot.
4. 4To make the dumplings, whisk together the flour, baking powder, and salt, then stir in the milk and melted butter until just combined.
5. 5Drop spoonfuls of the dumpling dough onto the surface of the simmering soup.
6. 6Cover and simmer for 15 minutes without lifting the lid, until the dumplings are cooked through and fluffy.
7. 7Season the soup with salt and pepper before serving.

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