Sorry about the picture. We ate it too fast.
Ingredients
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Homemade Dumplings:
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Directions
- In a very large pot, melt Butter over medium-high heat.
- Add Onion and Carrots. Cook for 5 minutes. Add Garlic and cook for 1 minute.
- Add Flour and stir. Cook for 1 minute.
- Add Evaporated Milk and Chicken Stock. Quickly stir to combine.
- Bring to a boil and add Chicken, Thyme, Pepper and Salt. Let soup simmer, uncovered, while you make dumplings.
- 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 melted Butter into the center of it.
- Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
- Using a cookie scoop (about 1.75"), scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
- Once all dumplings have been added, gently press them down so the soup runs over just the tops of them.
- Place the lid on your pot and lower the heat a little to a low simmer (you don’t want the bottom of the soup to burn but also want the soup to still be simmering to cook the dumplings).
- Cook for 15 minutes, Occasionally gently stirring the soup.
- Cut one dumpling in half to make sure they are cooked through.
- If the dumplings are cooked through, serve hot! If not, cook an additional 2-3 minutes and check again.
Adapted from: https://thenovicechefblog.com/homemade-chicken-and-dumplings-recipe/