A comforting and flavorful dish perfect for chilly evenings, featuring tender chicken and fluffy herb-infused dumplings.
Dice the chicken breast into bite-sized pieces.
Cut the chicken into uniform pieces for even cooking.
Chop the onion, carrots, and celery into small pieces.
Ensure the vegetables are chopped evenly for consistent texture.
Heat a large pot over medium heat and add a drizzle of oil.
Use a neutral oil like canola or vegetable oil.
Sauté the onion, carrots, and celery until softened, about 5 minutes.
Stir frequently to prevent the vegetables from sticking.
Add the chicken pieces to the pot and cook until lightly browned.
Avoid overcrowding the pot to ensure proper browning.
Pour in the chicken broth and bring to a gentle boil.
Scrape the bottom of the pot to deglaze and incorporate all flavors.
In a mixing bowl, combine flour, baking powder, milk, and parsley to form a dough.
Mix until just combined to avoid tough dumplings.
Drop spoonfuls of the dough into the simmering broth.
Space the dumplings apart to allow them to expand.
Cover the pot and let the dumplings cook for 10-12 minutes.
Do not lift the lid during cooking to ensure the dumplings steam properly.
Season the dish with salt and pepper to taste before serving.
Taste the broth before adding salt to avoid over-seasoning.
Serve the chicken and dumplings hot, garnished with extra parsley if desired.
Serve immediately for the best texture and flavor.
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