Chicken and Dumplings

Step 1/4

• 2 tbsp butter
• ⅓ cup onion
• ⅓ cup carrot
• ⅓ cup celery
• 1 tbsp flour
• 4 oz evaporated milk
• 10⅔ oz chicken stock
• 1⅓ cups chicken drumsticks
• ⅓ tsp thyme
• ⅔ tsp pepper

• pot

In a large heaven bottomed pot melt butter. Add onions carrots and celery. Add flour and stir to combine. Cook for 1 minute, add evaporated milk and chicken stock. Bring to boil and add chicken, thyme, pepper, and salt. Let soup simmer while you make dumplings.

Step 2/4

• ⅔ cups flour
• 1⅓ tsp baking powder
• pepper
• salt
• ⅓ tsp thyme
• ¼ cup milk
• 1⅓ tbsp butter (soft)

• rubber spatula

In a large bowl whisk together flour, baking powder, pepper, salt, and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it. Using a rubber spatula stir together until dough ball forms.

Step 3/4

Using a large sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them all around the pot. Once all the dumplings have been placed gently press them down so that the soup runs over just the tops of them.

Step 4/4

Place the lid on your pot and lower the heat a little to a low simmer. Cook for 15 minutes, gently stir the soup and dumplings and then cup one dumpling in half to make sure they are cooked through.