3 cups cooked shredded chicken (rotisserie works great)
4 cups chicken broth
1 cup milk or half-and-half
1 tsp poultry seasoning (or thyme + parsley)
Salt & pepper to taste
1 cup frozen peas (add at the end)
For the Dumplings:
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2 cups all-purpose flour
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1 tbsp baking powder
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1 tsp salt
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¾ cup milk
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3 tbsp melted butter
👩🍳 Instructions
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Sauté veggies:
In a large pot, heat butter + oil. Add onion, carrots, celery. Cook 5–6 min until softened. Add garlic and cook 1 min. -
Build the broth:
Add chicken, broth, milk, poultry seasoning, salt & pepper. Bring to a gentle simmer. -
Make dumpling dough:
In a bowl, whisk flour, baking powder, and salt. Stir in milk + melted butter until a soft dough forms (don’t overmix). -
Add dumplings:
Drop tablespoon-sized dough balls into the simmering broth. Keep them on the surface — do not stir. -
Cover & steam:
Cover pot with lid and cook 15–20 minutes (no lifting the lid!). Dumplings will puff up and cook through. -
Finish:
Gently stir in peas, adjust seasoning, and serve warm.For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
