Ingredients
Scale
- 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
- 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)
- 2 cups all-purpose flour for dumplings
- 1 tablespoon, plus 1 teaspoon baking powder
- 1 teaspoon freshly cracked black pepper for dumplings
- 1 teaspoon salt for dumplings
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme, optional, for dumplings)
- 3/4 cup (6 oz) whole milk for dumplings
- 4 tablespoons butter (melted, for dumplings)
Instructions
- In a large heavy-bottomed pot, melt butter over medium-high heat. Sauté onion, carrots, and celery for 5 minutes until softened. Add garlic and cook for another minute.
- Stir in flour to create a roux; cook for 1 minute while stirring. Gradually add evaporated milk and chicken stock, stirring continuously until smooth.
- If using raw chicken, add an additional cup of broth and simmer for about 20 minutes until cooked through. Shred the chicken before returning it to the soup. If using pre-cooked chicken, bring soup to a boil before adding it along with thyme, black pepper, and salt; reduce heat while preparing dumplings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg