This recipe is a favorite at our home for that leftover chicken after having our weekly Roasted Chicken (or "Chicken with Skin", as our girls like to call it!). I make broth in advanced about once a month and freeze it in bags for soups and other meals, so it is easy and fresh (and homemade is always best!)
The recipe is SUPER simple, inspired by Raddish Kids and it has become a family staple the girls can even help make. The dumplings make it extra special and are SOOO easy to make! Feel free to add whatever other veggies you have on hand- I like to add mushrooms and sometimes shredded cabbage and/or kale.
Hope you enjoy as much as our family does!
Peel onion, cut and dice. Cut carrots into rounds, then quarters. Cut celery into small pieces, add to onions and carrots.
Cut chicken into small 1/2 inch pieces and set aside.
Melt 4 Tbsp butter over medium heat. Add vegetables and 1/2 tsp salt. Cook until very soft, about 8-10 min.
Add chicken, garlic powder, thyme, pepper, and 1/2 tsp salt. Cook 1 minute.
Add 1/4 cup flour. Cook 1 minute stirring to coat chicken.
Add water and broth. Bring to boil. Reduce heat to low and simmer 10 minutes.
Meanwhile, prepare dumplings. Heat 2 Tbsp butter in microwave-safe bowl until melted, 30-50 seconds. Add milk, baking powder, 3/4 tsp salt, and 1 1/3 cups flour to butter. Mix until just combined.
Scoop a tablespoon-sized portion of dough (although I prefer them smaller!). Use another spoon to scrape out dough and drop into pot. Cover and cook 8-10 minutes, until a toothpick inserted in a dumpling comes out clean.
Taste and enjoy!