Ingredients
Scale
- 6 tablespoons butter
- 1 cup diced yellow onion
- 1 cup matchstick carrots
- 1 cup diced celery
- 4 cloves garlic (minced)
- 1 (12 oz) can evaporated milk
- 32 oz chicken stock
- 4 cups shredded cooked chicken
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 2 teaspoons freshly cracked black pepper (or to taste)
- salt (to taste)
- 2 cups all-purpose flour
- 1 tablespoon, plus 1 teaspoon baking powder
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 3/4 cup whole milk
- 4 tablespoons butter (melted)
Instructions
- In a heavy-bottomed pot, melt butter over medium-high heat. Add onion, carrots, and celery; cook for about 5 minutes until softened. Stir in garlic.
- Add flour to the pot and stir constantly for one minute. Gradually pour in evaporated milk and chicken stock while stirring until smooth.
- If using raw chicken, add it now along with an extra cup of broth and simmer for about 20 minutes; shred before returning it to the pot. For pre-cooked chicken, bring the mixture to a boil before adding the shredded chicken along with thyme and seasoning.
- In a separate bowl, mix flour, baking powder, salt, pepper, thyme, whole milk, and melted butter until just combined.
- Drop spoonfuls of the dumpling batter into the simmering soup. Cover and cook for about 15 minutes until fluffy.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg