Chicken & Dumplings
Servings: 0
Ingredients
- 6 tbsp butter
- 1 medium yellow onion
- 1 cup carrots
- 1 cup celery
- 4 cloves of garlic
- 3 tbsp all purpose flour
- 1 can evaporated milk (12oz)
- 32 oz chicken stock (1 quart)
- 4-5 chicken breasts
- 2 tsp dried thyme
- salt & pepper, to taste
Dumplings
- 2 cups all purpose flour
- 1 tbsp baking powder
- 3/4 cup whole milk
- 4 tbsp melted butter
Instructions
- Start by cooking your chicken. I cut my chicken into chunks and then place in a pot with water before bringing to a boil. Check the chicken after 30 minutes and cook until fully cooked. Once cooked cut/shred up your chicken and set aside.
- Cut up all your veggies and set them aside.
- In a large pot (you can use a dutch oven, I didn't) melt butter over medium-high heat.
- Add onion, carrots and celery. Cook for 5 minutes, until the veggies become soft. Then add garlic and cook for 1 minute.
- Add flour and stir to combine. Cook for another minute.
- Add in chicken stock and slowly add the evaporated milk while stirring the pot. Bring to a boil and then add chicken, thyme, pepper and salt. Let it all simmer, uncovered, while making the dumplings.
- In a large bowl, whisk together flour and baking powder. Make a hole in the center of the flour mixture and pour the milk and butter into the center of it.
- Stir together until the dough ball forms. If your dough is too dry, add an extra tablespoon of milk.
- Using a tablespoon, make 1 inch balls to drop into your simmering pot. Place them away from each other and try to avoid placing the dumplings on top of one another.
- Once all the dumplings have been added, gently press them down so the soup runs over just the tops of them.
- Cover the pot with your lid and lower the heat to a low simmer.
- Cook for 15-18 minutes. At 15 minutes gently stir the dumplings and then cut one dumpling in half to make sure they're cooked through. If they need the extra 2-3 minutes then leave them on.
- Serve hot, once dumplings are fully cooked.