Chicken & Dumplings

Yield – 4 to 6 servings

Preparation Time – 20 minutes

Cooking Time – 25 minutes

Ingredients

•  1 1/4 lb. chicken thighs, boiled and shredded
• 1/4 cup butter
• 1/3 cup flour
• 8 cups chicken stock or water
• 1 cups heavy cream or whole milk
• 4 carrot sticks, peeled and cut into circles
• 2 celery stalks, chopped
• 1 small white onion, chopped
• 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, optional garnish

Dumplings

• 2 cups flour
• 1 Tbsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup milk

Directions

• Boil and shred the chicken. Note: You could use all white meat or mix of white and dark meat. I prefer the depth of flavor from the dark meat with chicken & ‘darlings.’ 🙂 
• In a large saucepan, melt the butter and whisk in the flour until a paste forms. Whisk in the chicken stock and bring to bubbling, stirring occasionally. Sauce will thicken as it bubbles. Stir in the shredded chicken, carrots, celery, dried thyme, garlic powder and salt and pepper to taste. Let simmer for about 15 minutes, or until veggies have softened and soup has thickened.
• In a small mixing bowl, combine the flour, baking powder, salt, eggs and milk until thick dough forms. Drop a spoonful on top of the soup…dough should make 8 medium dumplings or more smaller size dumplings. Cover and cook for 15 minutes, or until dough is cooked through. Dough will appear soft on the top and bottom.
• Serve Chicken & Dumplings with side of veggies, or as a one-dish dinner.