FOR THE CHICKEN AND BROTH:
800 grams.Of boneless, skinless chicken breasts.
1 medium-diced onion.
3 large peeled carrots; sliced
3 celery stalks; sliced.
4 cloves of garlic; minced.
4 Cups.Of chicken broth.
2 Cups.Of water.
2 bay leaves.
1 Tsp.Of dried thyme.
Salt and pepper to taste.
FOR THE DUMPLINGS:
2 Cups.Of all-purpose flour.
1 Tbsp.Of baking powder.
1/2 Tsp.Of salt.
3/4 Cup.Of milk.
3 Tbsp.Of unsalted butter; melted.
I’m making this recipe for the 3rd time this month
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