Ingredients
Scale
- 1 tablespoon avocado oil
- 1 medium yellow onion (about 150 g), diced
- 3 medium carrots (about 200 g), sliced
- 3 celery stalks (about 150 g), sliced
- 1 large bunch scallions (about 120 g), sliced, white and green parts separated
- 2 tablespoons (30 g) finely grated fresh ginger
- 4 garlic cloves (about 18 g), minced
- 7 cups no-salt-added chicken broth
- 2 tablespoons reduced-sodium tamari or soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground black or white pepper
- 2 pounds (907 g) boneless, skinless chicken breast, cut into 1-inch pieces
- 1 cup (244 g) 2% milk
- 2 tablespoons (16 g) cornstarch
- 1 1/2 cups (180 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- 1/2 teaspoon fine salt
- 1 cup (227 g) plain nonfat Greek yogurt
Instructions
- Heat the avocado oil in a large Dutch oven or deep pot over medium heat. Add the onion, carrots, celery, and white parts of the scallions. Cook for 5 to 6 minutes, stirring occasionally, until beginning to soften.
- Add the ginger and garlic and cook for 30 to 60 seconds. Stir in the tamari, sesame oil, pepper, and chicken broth and bring to a gentle simmer.
- Add the chicken and simmer gently for 10 to 12 minutes.
- Whisk the milk and cornstarch until smooth. Stir into the soup and simmer for 2 to 3 minutes, until lightly thickened.
- In a medium bowl, whisk the flour, baking powder, and salt. Stir in the Greek yogurt and half of the scallion greens just until a thick, shaggy dough forms. If needed, add 1 tablespoon milk.
- Drop about 12 rounded spoonfuls of dumpling dough over the gently simmering soup. Cover tightly, reduce the heat to low, and cook without repeatedly opening the lid for 15 to 18 minutes.
- Check the largest chicken pieces and confirm they reach 165°F (74°C). Turn off the heat and let the covered pot stand for 5 minutes.
- Finish with the remaining scallion greens. Taste the broth before adding any extra salt and serve hot.
Notes
- Do not taste raw dumpling dough; flour should be fully cooked before eating.
- Keep the soup at a gentle simmer while the dumplings cook. A hard boil can break them apart.
- Cook chicken to 165°F (74°C) measured in the thickest pieces.
- For the best leftover texture, store a little extra broth separately because the dumplings continue absorbing liquid.
- For a gluten-free variation, use a cup-for-cup gluten-free flour blend with a binder and gluten-free tamari, then adjust dough moisture as needed.
- Nutrition is estimated per 1/6 of the recipe using representative values for raw chicken breast, all-purpose flour, nonfat Greek yogurt, 2% milk, vegetables, reduced-sodium tamari, and no-salt-added broth.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired American
- Diet: High Protein