-
@ Marc
2023-11-28 05:15:47
## Chef's notes
## Details
- ⏲️ Prep time: 20 minutes
- 🍳 Cook time: 1 hour
- 🍽️ Servings: 6
## Ingredients
- 4 tablespoons butter (divided)
- 2 carrots (diced small)
- 2 stalks celery plus their leaves (diced)
- 1 cup frozen onion
- 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
## Directions
1. Sauté veggies in butter.
2. 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).
3. Add flour.
4. Add 1/4 cup flour, stir to coat.
5. Add broth.
6. Add chicken broth (4 cups) and bring to a boil.
7. Add milk and chicken and season.
8. Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
9. Mix dumpling dough.
10. 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.
11. Drop dumplings in.
12. 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).
13. Cover and simmer until dumplings are cooked.
14. Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
15. Serve garnished with extra fresh thyme and fresh ground pepper, if desired.