Chicken & Drop Dumplings
Dinners, Soups
Ingredients
Soup:
Shredded chicken
6 cups chicken broth
Salt and pepper to taste
1/3 cup butter
1 cup finely diced celery
1 cup finely diced carrots
1 medium onion, diced
1/3 cup flour
Dumplings:
1 1/8 cups milk
6 tablespoons butter, melted
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
Soup pot
Directions
Heat your pot over medium or medium low heat. Melt butter in the pot and cook celery, carrots and onion for about 10 minutes. Add flour, stir well, then continue cooking for 5 minutes.
Slowly stir in the broth. Continue stirring until completely smooth. Reduce heat to low.
Prepare the Dumplings:
Pour milk into a wide, shallow container and put in the freezer for about 10 minutes to chill.
Melt the butter then set aside.
Combine flour, baking powder, salt, pepper and thyme in a mixing bowl; set aside.
Slowly drizzle melted butter into chilled milk, stirring with a fork until combined. The mixture should look like curdled milk or cottage cheese.
Add milk mixture to flour mixture then stir with a spoon or rubber spatula until just combined.
Bring the broth to a gentle boil.
Scoop portions of dough using a 1" cookie scoop and drop into the broth one at a time. Take care to drop dumplings away from other freshly dropped dumplings as they will stick to each other before they have a chance to cook.
Once all of the dumplings are in the pot, add the shredded chicken.
Adjust the salt and pepper as needed. Cook for about 10 minutes, then cut open a dumpling to see if they are cooked through.
Serve immediately.
Notes
*The dumplings will continue to soak up the broth the longer they sit. If you plan on making this ahead of when you will be serving it, consider preparing with 8 cups of chicken broth rather than 6.