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
- 1 (32 oz) quart chicken stock (+1 extra cup of broth if using raw chicken)
- 4 cups shredded cooked chicken
- 2 teaspoons freshly cracked black pepper
- 2 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme, optional)
- 3/4 cup whole milk
- 4 tablespoons butter (melted)
Instructions
- In a large Dutch oven, melt butter over medium-high heat. Add onion, carrots, and celery; sauté for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
- Sprinkle flour over the vegetable mixture and stir to combine. Cook for about one minute, then gradually add evaporated milk and chicken stock, stirring continuously until smooth.
- If using raw chicken, add it along with an extra cup of broth. Simmer for about 20 minutes or until cooked through. Shred the chicken before returning it to the pot.
- If using pre-cooked chicken, bring the broth to a boil before adding shredded chicken, thyme, black pepper, and salt; then reduce heat to simmer uncovered.
- For the dumplings, mix flour, baking powder, pepper, and salt in a bowl. Stir in whole milk and melted butter until just combined.
- Drop spoonfuls of dumpling batter into the simmering soup. Cover tightly and cook for about 15 minutes until dumplings are fluffy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: About 1 bowl (400g)
- Calories: 450
- Sugar: 8g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg