Ingredients
– 1 whole chicken (3-4 lbs), cut into pieces
– 6 cups low-sodium chicken broth
– 1 medium onion, diced
– 2 carrots, sliced
– 2 celery sticks, chopped
– 4 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt (for dumplings)
– 1 cup milk
– 1/4 cup unsalted butter, melted
– Fresh parsley for garnish (optional)
Equipment Needed
– Large stock pot or Dutch oven
– Mixing bowls
– Wooden spoon or spatula
– Whisk
– Measuring cups and spoons
– Ladle for serving
Step-by-Step Instructions
To start, I gather all my ingredients and get my stock pot nice and hot over medium heat. I add a splash of oil and toss in the diced onions, carrots, celery, and garlic. Sautéing them together fills the kitchen with a warm aroma that instantly feels like home. Once the veggies are softened, I introduce the chicken pieces into the pot along with the chicken broth, dried thyme, salt, and pepper. Bring it to a gentle boil, then reduce the heat and let it simmer. This is where the magic begins, as the chicken cooks, infusing the broth with incredible flavor. (See the next page below to continue steps…)