Ingredients

The following ingredients have 6 Servings
  • 6 cups low-sodium chicken stock
  • 1 Tbsp. olive oil
  • 1 Tbsp. unsalted butter
  • 2 cups carrot matchsticks (sometimes packaged as shredded carrots)
  • 1 medium onion
  • Small handful of fresh parsley leaves
  • 3 boneless skinless chicken thighs
  • Salt
  • 1 cup all-purpose flour
  • ¼ tsp. baking powder
  • 2 eggs
  • 4-6 Tbsp. milk
  • 6 Tbsp. heavy whipping cream

Instruction

  • Pour the stock into a large microwave-safe bowl and microwave on high for 6 minutes.
  • Meanwhile, warm the olive oil and butter in a large pot or Dutch oven over medium-high heat. While it heats, roughly chop the carrot matchsticks and add them to the pot. Peel and chop the onion and add it as well.
  • Chop the parsley and set it aside. Cut the chicken into 1 inch pieces. Set aside.
  • When the microwave is done, add the broth to the pot along with the chicken and 1/2 teaspoon of salt. Stir and cover. Increase heat to high. When it comes to a boil, reduce to a simmer.
  • While the broth is coming to a boil, make the dumpling dough in a small bowl by combining the flour with the baking powder and 1/4 teaspoon of salt. Add the eggs and whisk to combine. Add the parsley and then enough of the milk to make a stiff wet dough.
  • Stir the soup and get it to a really low simmer. Drop the dough into the soup by the teaspoonful, dropping them all around the pot so they’re far apart and less likely to stick together. Don’t stir for 30 seconds. Stir gently.
  • Increase heat to a stronger simmer, cover and cook, stirring occasionally until dumplings are cooked through, 3-4 minutes.
  • Turn off the heat and add the whipping cream. Serve.