1 tablespoon olive oil 2 tablespoons chopped fresh thyme (divided) 2 tablespoons chopped fresh tarragon (divided) 2 celery stalks (sliced) 2 carrots (sliced) 1 medium onion (chopped) 2 garlic cloves (minced) 3 cups unsalted chicken stock
– 1 pound skinless, boneless chicken breasts (cut into pieces) – Salt and pepper – 4 ½ ounces all-purpose flour (about 1 cup) – 1 teaspoon baking powder – 2 tablespoons butter – ½ cup 2% reduced-fat milk
Heat a large pot on medium-high heat. Add olive oil, half of the thyme, half of the tarragon, celery, carrots, onion, and garlic.
Pour in the chicken stock and bring it to a boil. Add the chicken pieces, a bit of salt, and pepper.
While the chicken is cooking, prepare the dumplings. In a bowl, mix together the flour, baking powder, remaining thyme, remaining tarragon, salt, and pepper.
Cut in the butter until the mixture looks like coarse crumbs. Then, pour in the milk and stir until everything is just combined.
Once the chicken is cooked, drop spoonfuls of the dumpling mixture into the pot, making about 16 dumplings.
Cover the pot again and let it simmer for about 7 minutes until the dumplings are cooked through.