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
- 4 cups shredded cooked chicken
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme, optional)
- 2 teaspoons freshly cracked black pepper
- Salt (to taste)
- 2 cups all-purpose flour (for dumplings)
- 1 tablespoon baking powder
- 1 teaspoon freshly cracked black pepper (for dumplings)
- 1 teaspoon salt (for dumplings)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme, optional, for dumplings)
- 3/4 cup whole milk (for dumplings)
- 4 tablespoons melted butter (for dumplings)
Instructions
- In a large pot, melt butter over medium-high heat. Sauté onion, carrots, and celery for about 5 minutes until softened. Add garlic and cook for another minute.
- Stir in flour and cook for 1 minute before gradually adding evaporated milk and chicken stock to create a creamy base.
- If using raw chicken, add it along with an extra cup of broth; simmer for about 20 minutes until cooked through. Shred the chicken and return to the pot. If using pre-cooked chicken, add it directly with seasonings and let simmer.
- In a separate bowl, mix flour, baking powder, pepper, salt, and thyme for the dumplings. Stir in milk and melted butter until combined.
- Drop spoonfuls of dumpling batter into the simmering broth. Cover tightly and cook for about 15 minutes without lifting the lid.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 7g
- Sodium: 650mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg