Ingredients:

1 whole chicken, cut into pieces
6 cups chicken broth
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cold butter
1/2 cup milk
1 cup frozen peas and carrots
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste

Directions:

In a large pot, bring chicken broth to a boil. Add the chicken pieces and cook until fully cooked, about 20-25 minutes. Remove the chicken from the pot and shred it, discarding the bones and skin.
In the same pot, add the celery, onion, garlic, thyme, rosemary, salt, and pepper. Cook over medium heat until the vegetables are tender, about 5 minutes.
Return the shredded chicken to the pot and stir in the frozen peas and carrots. Let simmer while you prepare the dumplings.
In a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.
Drop spoonfuls of the dumpling dough into the simmering soup. Cover and cook for 10-15 minutes, or until the dumplings are cooked through and fluffy.
Adjust seasoning if necessary and serve hot.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 6 servings