Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter (divided)
  • 2 carrots (diced small)
  • 2 stalks celery plus their leaves (diced)
  • 1 onion (diced)
  • 1 1/4 cup all-purpose flour (divided)
  • 4 cups low sodium chicken stock/broth
  • 1 cup whole milk (divided)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder ((see notes))
  • 1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon dried, plus more for garnish)
  • 2 cups cooked diced or shredded chicken
  • extra salt and pepper

Instruction

  • Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).
  • Add 1/4 cup flour, stir to coat.
  • Add chicken broth (4 cups) and bring to a boil.
  • Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
  • Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense.
  • Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
  • Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
  • Serve garnished with extra fresh thyme and fresh ground pepper, if desired.