Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 4 cups low-sodium chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, chopped
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ cup whole milk
Instructions
- Cut chicken into bite-sized pieces; season with salt and pepper.
- In a large pot over medium heat, sauté onion, carrots, and celery in oil until softened (about five minutes).
- Add chicken and broth to the pot; bring to a boil then reduce to simmer.
- In a bowl, mix flour and baking powder; gradually stir in milk until combined.
- Drop spoonfuls of dough into the simmering soup. Cover and cook for about 15 minutes without lifting the lid.
- Serve hot in bowls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 480
- Sugar: 3g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg