Photo credit: Bowl of Delicious
Ingredients:
- 4 tablespoons butter divided
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- 2 stalks celery plus their leaves diced
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- 1 1/4 cup all-purpose flour divided
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- 4 cups low sodium chicken stock/broth
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- 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried, plus more for garnish
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- 2 cups cooked diced or shredded chicken
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Directions:
- Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium-high heat until softened a bit and beginning to brown (about 3 minutes).
- Add 1/4 cup flour, stir to coat.
- Add chicken broth (4 cups) and bring to a boil.
- Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
- Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense.
- Add spoonful’s of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
- Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
- Serve garnished with extra fresh thyme and fresh ground pepper, if desired.
Thanks to our new friends at Bowl of Delicious for sharing this perfect fall recipe.