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
- Sauté Vegetables: In a large heavy-bottomed pot or Dutch oven, melt 6 tablespoons of butter over medium-high heat. Add diced onion, matchstick carrots, and diced celery. Cook for 5 minutes until vegetables start to soften. Then add minced garlic and cook for 1 more minute.
- Make Roux and Add Liquids: Sprinkle 3 tablespoons of flour over the vegetables and stir well to combine. Cook for 1 minute while stirring constantly. Slowly pour in the evaporated milk and 32 oz chicken stock while continuously stirring to form a smooth, creamy roux-based broth, ensuring no lumps or burning.
- Cook Chicken (if raw): If using raw chicken, add an extra cup of broth or water to the pot. Submerge the raw chicken pieces in the simmering broth and cook for about 20 minutes, until chicken is cooked through. Remove chicken, shred it, and then return shredded chicken to the pot. Lower heat and allow the soup to simmer uncovered while preparing dumplings.
- Add Cooked Chicken and Season: If using pre-cooked chicken, bring the soup to a boil then add the shredded chicken along with fresh thyme, black pepper, and salt to taste. Lower heat and let the soup simmer uncovered during dumpling preparation.
- Prepare Dumpling Dough: In a medium bowl, whisk together 2 cups flour, 1 tablespoon plus 1 teaspoon baking powder, pepper, salt, and thyme. Create a well in the center and pour in the whole milk and melted butter. Stir gently with a wooden spoon or rubber spatula until a dough ball forms. If dough is too dry, add an extra tablespoon of milk. Avoid over-mixing to keep dumplings light and fluffy.
- Form and Add Dumplings: Using a medium cookie scoop or two spoons, drop dumpling dough into the simmering soup, spacing them evenly around the pot. Gently press dumplings down so the soup just covers their tops.
- Simmer Dumplings: Cover the pot with a lid, reduce heat to low to maintain a gentle simmer without burning. Cook dumplings for 15 minutes. Halfway through, open the lid once to gently press dumplings back under the broth and separate any sticking together.
- Check and Serve: After cooking, cut a dumpling in half to confirm it’s cooked through. If not fully cooked, continue simmering for another 3–4 minutes. Serve hot once dumplings are tender and cooked through.
Notes
- Using half and half instead of evaporated milk will give a richer soup.
- For a thinner broth, add more chicken stock to adjust consistency.
- Do not overmix dumpling dough to avoid tough dumplings.
- If dumplings stick together during simmering, gently separate them to ensure even cooking.
- Low simmer is crucial when cooking dumplings — avoid boiling which can break them apart.
- If using raw chicken, be sure to shred it thoroughly before returning to the soup for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American