Creamy Chicken Soup and Dumplings
Made this soup today and it surely hit (hit) the spot! Oh so good and I always make enough to have leftovers.
First, the soup!
INGREDIENTS
6 tablespoons butter
1 cup chopped yellow onion
1 cup matchstick carrots
1 cup diced celery
4 cloves garlic, minced
3 tablespoons all purpose flour
12 oz (1 can) evaporated milk
32 oz (1 quart) 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
INSTRUCTIONS
In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat.
Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to wilt. Add garlic and cook for 1 minute more.
Add flour and stir to combine. Cook for 1 minute. Add evaporated milk and chicken stock and quickly stir to combine.
Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings.

And now the "drop dumplings"
Ingredients
2
cups all purpose flour
1
tablespoon baking powder
1
teaspoon salt
1
egg, beaten
1
cup milk


Steps


1
Combine flour, baking powder and salt. Make a well in the center.
2
Combine egg and milk, mixing well. Pour into well in flour mixture and stir with fork until just blended.
3
Drop by tablespoons into boiling broth or gravy. Cook 10 minutes uncovered. Cover pot and cook another 10 minutes. DON'T PEEK. That's the secret to light and fluffy dumplings!

I can tell you the soup was at a boil and I covered the pot as soon as dumplings were all in...kept covered for ten minutes and dumplings were done. Very plump and fluffy!

Maybe give this a try and see what you think!