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Chicken and Dumplings
8 mins
22 mins
6
Steps
- Place a large pot over medium-high heat and melt butter.
- Add diced onion, carrot and celery ribs and sauté for 4 to 5 minutes or until vegetables soften. Season with salt and pepper.
- Add thyme and continue to cook mixture for another minute.
- Sprinkle all purpose flour over mixture and stir together until mixture is well coated and no dry spots remain.
- Stir in chicken stock (or chicken broth) and lower heat to medium. Continue to stir together until mixture thickens and is smooth with no lumps of flour.
- Stir in milk, season with salt and pepper and gently boil until soup is thick enough to coat the back of a wooden spoon.
- Fold in Chicken.
- Dumplings
- In a medium bowl whisk together flour, chives, thyme, baking powder, and salt.
- Add butter and continue to stir together until mixture is crumbly.
- Stir in milk until mixture just comes together into a thick batter.
- Scoop 3 heaping tablespoon sized scoops of batter into the soup until all batter has been used. Cover pot and simmer for 12 to 15 minute until dumplings have puffed up and just cooked through.
- Uncover, season with salt and black pepper, gently stir, and top with thyme and chives.
- Ladle into bowls, top with more thyme and chives and serve.
- soup
- Place a large pot over medium-high heat and melt butter.
- Add onion, carrot and celery and sauté for 4 to 5 minutes or until vegetables soften. Season with salt and pepper.
- Add thyme and continue to cook mixture for another minute.
- Sprinkle flour over mixture and stir together until mixture is well coated and no dry spots remain.
- Stir in broth and lower heat to medium. Continue to stir together until mixture thickens and is smooth.
- Stir in milk, season with salt and pepper and simmer until soup is thick enough to coat the back of a wooden spoon.
- Fold in Chicken.
Originally published at spoonforkbacon.com. Reproduced for personal collection.
