Ingredients
Scale
- 6 tablespoons butter
- 1 cup diced yellow onion
- 1 cup matchstick carrots
- 1 cup diced celery
- 4 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 1 (12 oz) can evaporated milk
- 32 oz chicken stock
- 4 cups shredded cooked chicken (or 1.5 lbs raw, skinless chicken breasts or thighs)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme, optional)
- 2 teaspoons freshly cracked black pepper (or to taste)
- salt (to taste)
- 2 cups all-purpose flour
- 1 tablespoon, plus 1 teaspoon, baking powder
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- 3/4 cup whole milk
- 4 tablespoons butter (melted)
Instructions
- Melt butter in a Dutch oven over medium-high heat. Add onion, carrots, and celery; cook until softened. Stir in garlic.
- Mix in flour and cook for one minute. Gradually add evaporated milk and chicken stock while stirring to avoid lumps.
- If using raw chicken, add an extra cup of broth; simmer for 20 minutes until cooked through. Shred the chicken and return to the pot.
- In a bowl, combine flour, baking powder, salt, pepper, and thyme; mix in milk and melted butter until just combined.
- Drop spoonfuls of dumpling dough into the simmering soup; cover tightly and cook for about 15 minutes without lifting the lid.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 7g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg