Ingredients
- 2 T olive oil
3 boneless, skinless chicken breasts
1 leek, cleaned and chopped into ¼-inch pieces
2 carrots, peeled and diced into ¼-inch pieces
2 celery stalks, cleaned and diced into ¼-inch pieces
6 c high quality chicken stock (one 32-oz box; we like the organic chicken broth from Swanson’s)
2 sprigs fresh thyme
1 bay leaf
1 T fresh flat-leaf parsley, chopped
Salt and pepper to taste
For the dumplings:
1½ c flour
2 t baking powder
1 t salt
1 T snipped fresh chives
3 T butter at room temperature, cut into ½-inch pieces
¾ c milk
Description
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