Instructions

1. 1

   Melt butter in a pot and sauté onion, carrot, and celery for 5 minutes.

2. 2

   Add chicken thighs, sear lightly, then add stock and simmer for 15 minutes.

3. 3

   Mix flour, baking powder, and milk to form a thick dumpling batter.

4. 4

   Shred chicken into bite-sized pieces and return to the pot.

5. 5

   Drop spoonfuls of batter into the stew, cover, and cook for 12 minutes.

6. 6

   Once dumplings are puffed and cooked through, adjust seasoning and serve.

Tips

Nutrition (per serving)