4. Combine Everything:
Add the cooked chicken and vegetables to the strained broth.
Bring the soup back to a simmer.
Drop spoonfuls of the dumpling dough into the simmering broth. The dumplings should float on top.
Cover the pot with a lid and simmer gently (do not lift the lid) for about 15-20 minutes, or until the dumplings have cooked through (you can check by inserting a toothpick into the center of a dumpling; it should come out clean).
5. Serve:
Ladle the soup with the dumplings into bowls. Serve hot and enjoy!
This recipe makes a comforting and hearty meal, perfect for colder days. Let me know if you need any modifications!