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
- 2 cups all-purpose flour (for dumplings)
- 1 tablespoon plus 1 teaspoon 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 (6 oz) whole milk (for dumplings)
- 4 tablespoons butter (melted for dumplings)
Instructions
- In a large pot, melt butter over medium-high heat. Sauté onion, carrots, celery until softened; add garlic.
- Stir in flour and cook for one minute. Gradually whisk in evaporated milk and chicken stock until smooth.
- Add shredded chicken; simmer while preparing dumplings.
- For dumplings, mix flour, baking powder, pepper, salt, thyme; stir in milk and melted butter until just combined.
- Drop spoonfuls of the dumpling batter into the simmering broth; cover and cook for about 15 minutes until fluffy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg