Ingredients
Soup Base
- 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 (or half and half)
- 1 (32 oz) quart chicken stock (+1 extra cup of broth if using raw chicken)
- 4 cups shredded cooked chicken (or 1.5 lbs raw, skinless chicken breasts or thighs)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme, optional)
- 2 teaspoons freshly cracked black pepper (or to taste)
- Salt to taste
Dumplings
- 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, optional)
- 3/4 cup (6 oz) whole milk
- 4 tablespoons butter, melted
Instructions
- Prepare the Soup Base: In a large heavy-bottomed pot like a Dutch oven, melt 6 tablespoons of butter over medium-high heat. Add diced onion, matchstick carrots, and diced celery. Cook for about 5 minutes until the vegetables begin to soften. Stir in minced garlic and cook for an additional 1 minute.
- Create the Roux and Add Liquids: Sprinkle 3 tablespoons of flour over the soft vegetables and stir constantly for 1 minute to form a roux. Slowly pour in the evaporated milk and chicken stock while stirring to avoid lumps and prevent burning. This roux will thicken and create a creamy soup base.
- Add Chicken and Simmer: If using raw chicken, add 1 extra cup of chicken broth and place raw chicken breasts or thighs into the pot. Simmer gently for 20 minutes until chicken is cooked through. Then shred the chicken and return it to the soup. For pre-cooked chicken, bring soup to a boil, add shredded chicken along with thyme, black pepper, and salt. Lower heat to a simmer and keep uncovered while you prepare dumplings.
- Make Dumpling Dough: In a medium bowl, whisk together 2 cups flour, 1 tablespoon plus 1 teaspoon baking powder, 1 teaspoon black pepper, 1 teaspoon salt, and 1 tablespoon thyme. Make a well in the center and add 3/4 cup whole milk and melted butter. Stir gently with a wooden spoon or spatula until a dough forms, adding an extra tablespoon of milk if too dry. Avoid over-mixing to keep dumplings light and fluffy.
- Drop Dumplings into Soup: Using a medium cookie scoop or two spoons, drop equal-sized dollops of dough evenly into the simmering soup, spacing them around the pot. Press them down gently so the broth just covers their tops.
- Cook the Dumplings: Lower heat to maintain a low simmer with the pot lid on. Cook dumplings for 15 minutes. Halfway through cooking, gently press down the dumplings to submerge any that have risen and break apart any that are stuck together.
- Check for Doneness and Serve: Stir gently and cut one dumpling in half to check if cooked through. If ready, serve hot. If still doughy, cook for an additional 3-4 minutes with the lid on, then check again.
Notes
- If dough seems too dry, add additional milk one tablespoon at a time.
- Do not overmix dumpling dough to keep texture light and fluffy.
- Use fresh thyme for best flavor; dried thyme works as a substitute.
- Maintain a gentle simmer when cooking dumplings to prevent burning and ensure even cooking.
- Can use leftover cooked chicken or raw chicken breasts/thighs as preferred.
- Adjust salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American Southern