Chicken and Dumplings
Description
Ingredients
Soup
Dumplings
Instructions
-
Cook the Soup Base:
- In a large pot, heat a drizzle of oil over medium heat. Add carrots, celery, and garlic. Sauté until softened, about 5 minutes.
- Sprinkle in the 4 TBS of flour and stir well to coat the veggies. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly whisk in the evaporated milk and chicken broth, stirring constantly to avoid lumps.
- Add the shredded chicken, dried thyme, and salt and pepper to taste. Bring to a simmer.
-
Make the Dumpling Batter:
- In a mixing bowl, combine 2 cups of flour, baking powder, and dried thyme.
- Stir in the milk and melted butter until a sticky dough forms.
-
Add Dumplings to the Soup:
- Reduce the soup to a low simmer. Drop spoonfuls of the dumpling batter onto the surface of the soup, leaving a little space between each one.
- Cover the pot and cook for 15-20 minutes, or until the dumplings are fluffy and cooked through. Avoid lifting the lid while they cook!
-
Serve:
- Transfer to serving bowls and serve warm.
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