Ingredients

The following ingredients have 5 Servings
  • 1 whole chicken
  • 10 cups chicken stock
  • 5 carrots (unpeeled, halved and chopped into quarters)
  • 1 large yellow onion (diced)
  • 3 stalks celery (diced)
  • 5 red or yukon potatoes (unpeeled, diced)
  • 6 tbsp all-purpose flour
  • 1 cup milk
  • 2 tbsp fresh parsley (chopped)
  • 5-8 sprigs fresh thyme (leaves only)
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 cups cake flour (can substitute All-Purpose Flour, but will not be quite as fluffy)
  • 2 tsp baking powder
  • 3/4 tsp kosher salt
  • 3/4 cup milk
  • 2 tbsp unsalted butter (melted)
  • 1 tsp dried oregano
  • 1 tsp dried tarragon
  • 3-4 sprigs fresh thyme (leaves only)

Instruction

  • Heat chicken stock over medium-high heat in a large stock pot. Add chicken and cook until able to easily shred chicken meat, about 20-25 minutes. Remove chicken and let cool. Shred and set aside when cooled.
  • Add carrots, onion, celery, and potatoes to the chicken stock.
  • In a small bowl, combine the all-purpose flour and 1 cup milk and stir until no longer lumpy. Add milk mixture to the pot. This will thicken the mixture.
  • Add shredded chicken, parsley, 5-8 sprigs of fresh thyme, kosher salt and pepper and stir to combine. Cook over medium heat, stirring occasionally, until vegetables are tender and sauce is thick and creamy, about 15 minutes.
  • To make the dumplings, in a medium bowl, combine the cake flour, baking powder, and kosher salt. In a separate medium bowl, combine the remaining 3/4 cup milk, melted butter, oregano, tarragon and 3-4 sprigs of fresh thyme (leaves only).
  • Slowly add the wet ingredients to the dry ingredients. Gently mix until just incorporated. Do not over-mix, as this will cause the dumplings to become less light and fluffy.
  • Drop dumpling mixture into the stew in heaping spoonfuls. Cover pot and simmer 15 minutes until cooked through. Do not open the cover of the pot during these 15 minutes. It is important to keep the steam in the pot to cook the dumplings. If, after 15 minutes, the dumplings are not cooked through, cover again and cook for an additional 5-8 minutes.
  • For leftovers, add 2-3 cups more chicken stock (as needed) and cook over medium-high heat. Season with additional kosher salt and/or ground black pepper, to taste.