Chicken and Dumpling soup w/ Recipe

I feel like it's been ages since my last food/recipe post. I posted a picture of this dish on instagram months ago and promised to have the recipe on the blog, so here we are, finally. My sister made this for us when she visited so I decided to make my own version. Personally, I'm not a fan of soup, I mean American soup, but if this is close to what  they taste like, then I'm willing to at least try to become a fan.

Enjoy!

Ingredients 

2 cups flour

1 tsp salt

1/4 tsp pepper

2 tsp baking powder

3/4 cup milk/water

2 tbsp butter, melted

1 cup carrot, chopped

3/4 cup celery, chopped

3/4 cup onions, chopped

1 cup mixed veggies (corn, peas and carrot)

1/2 cup broccoli stem

4 knorr chicken flavor

1 bay leaf

1/2 tsp basil

1/2 tsp oregano 

1/2 tsp thyme

1/2 tsp garlic powder

salt to taste

4 chicken thighs

 

Directions
1. Mix flour, salt, pepper, baking powder together. Slowly stir in butter and milk. knead for 5 minutes or till it comes together and forms a smooth ball. Cover and set aside
2. In a large pot combine chicken, 4 cubes knorr, thyme, garlic powder, onions, salt and 6 cups of water. Cook till chicken is tender. Remove chicken from stock and let cool, debone, then shred into strips.
3. Add mixed veggies, celery, carrot, broccoli stem, bay leaf, basil and oregano to boiling stock.
4. With a teaspoon, portion out dough and drop into the soup on medium-low heat. Cover and cook for 30 minutes. Do not open.
5. Return shredded chicken into the stock. If the soup becomes too thick, add more water. Cook additional 20 minutes on low heat.
6. Serve and enjoy!