*ingredients
6 cups chicken broth
2 ribs of celery, broken in half
1/2 medium onion (reserve it as an onion slice)
1 pound boneless, skinless chicken breasts, cut in half
3 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoon salt
1 cup + 2 tablespoons milk
Salt and pepper to taste
*directions
In stockpot or Dutch oven, add stock, celery, onion, and chicken breasts.
Bring to a boil, then reduce heat and simmer, partially covered, for about 15 minutes, until chicken breasts are completely cooked through. While the chicken is cooking, prepare the dumplings.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Add the milk until the mixture is homogeneous into a shaggy dough.
Turning dough out onto a floured surface and roll to 1/4 inch thick
Use a pizza cutter to cut the dough into 1- to 2-inch strips or squares.
Once the chicken is cooked through, remove it to a cutting board. Remove the onion and chop the celery and dispose of it.
Add the strips of dough to the simmering broth and simmer for 20-30 minutes, stirring occasionally, allowing the dumplings to cook and the broth thicken to a sauce-like consistency.
While the dumplings are cooking, chop or shred the chicken and return to the pot.
Add salt and pepper to taste, then serve hot.
Enjoy !
