Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 6 cups low-sodium chicken broth
  • 2 cups skim milk
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 large carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup low-fat buttermilk
  • 2 tbsp melted unsalted butter

Instructions:

  1. Heat 15ml olive oil in a large Dutch oven over medium heat. Sauté the 150g diced onion, 300g sliced carrots, and 100g sliced celery until the onions are translucent and soft.
  2. Stir in the 15g minced garlic and 1tsp dried thyme, cooking for 60 seconds until the aroma fills the kitchen. Note: Don't let the garlic brown too much or it will turn bitter.
  3. Add 680g chicken thighs and 1.4L chicken broth to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the chicken is tender and pulls apart easily.
  4. Remove the chicken from the pot. Shred it with two forks on a plate, then return the shredded chicken to the pot along with 475ml skim milk. Note: The milk adds that velvety white color and creaminess.
  5. In a medium mixing bowl, whisk together 250g all purpose flour, 12g baking powder, and 1/2tsp salt.
  6. Stir in 180ml Low-fat buttermilk and 30g melted unsalted butter until a soft, slightly sticky dough forms. Note: Do not overmix the dough or the dumplings will be tough.
  7. Drop rounded tablespoons of dough onto the simmering liquid, leaving a little space between each one.
  8. Cover the pot tightly and simmer for 12-15 minutes without lifting the lid. When you finally open it, the dumplings should be puffed up and the broth should be thick.