*ingredients
°6 cups chicken broth
°2 rib celery
°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
*Methods
In stockpot or Dutch oven, adding stock, celery, onion, & 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 chicken is cook, prepare 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 chicken is cook through, removing it to 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 !
