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Created by the Genie — AI-generated, review before relying on it
Shredded chicken and vegetables in a rich broth, topped with pillowy drop dumplings made from biscuit dough. A warm, filling bowl of old-fashioned comfort.
Step 1
In a large pot, combine the chicken thighs, chicken broth, carrots, celery, onion, salt, and pepper.
Step 2
Bring to a boil, then reduce heat to a simmer, cover, and cook until the chicken is cooked through with no pink remaining and reaches 165°F, about 25 minutes.
Step 3
Remove the chicken thighs from the pot, let cool slightly, then shred the meat and discard any bones or skin.
Step 4
Return the shredded chicken to the pot and bring the broth back to a gentle simmer.
Step 5
Tear the biscuit dough into bite-sized pieces and drop them into the simmering broth.
Step 6
Cover and simmer until the dumplings are puffed and cooked through, about 12-15 minutes, stirring occasionally to keep them from sticking.
Step 7
Taste and adjust salt and pepper as needed, then ladle into bowls and serve hot.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
