Ingredients
– 1 lb boneless, skinless chicken breasts
– 4 cups chicken broth
– 1 cup milk
– 1 medium onion, chopped
– 2 carrots, sliced
– 2 celery stalks, sliced
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/4 cup butter, melted
– 1/2 cup chopped fresh parsley
– Salt and pepper to taste
Equipment Needed
– A large stockpot
– Cutting board
– Chef’s knife
– Mixing bowls
– Whisk
– Wooden spoon
– Measuring cups and spoons
– Ladle
Step-by-Step Instructions
First, I start by preparing the chicken. In my stockpot, I combine the boneless chicken breasts with four cups of chicken broth. I bring it to a gentle boil, which fills my kitchen with a wonderful aroma of savory goodness. While that’s cooking, I chop my vegetables: onion, carrots, and celery. Once the chicken is cooked through, I remove it from the pot and shred it into bite-sized pieces before adding it back into the pot along with the chopped vegetables. This is where the magic begins! (See the next page below to continue steps…)