Description
A hearty and comforting stew featuring tender shredded chicken, a creamy vegetable-and-broth base, and fluffy savory dumplings—perfect for warming up on a chilly evening.
Ingredients
12 tbsp butter
2 cups diced yellow onion
2 cups matchstick carrots
2 cups diced celery
8 garlic cloves, minced
6 tbsp all-purpose flour
2 (12 oz) cans evaporated milk (or 3 cups half-and-half)
2 quarts (64 oz) chicken stock
8 cups shredded cooked chicken
2 tbsp fresh thyme (or 2 tsp dried)
4 tsp freshly cracked black pepper
Salt to taste
4 cups all-purpose flour
2 tbsp + 2 tsp baking powder
2 tsp freshly cracked black pepper
2 tsp salt
2 tbsp fresh thyme (or 2 tsp dried)
1½ cups whole milk
8 tbsp melted butter
Instructions
- Sauté onions, carrots, and celery in butter until softened, then add garlic.
- Add flour to thicken and cook briefly to eliminate raw taste.
- Gradually whisk in evaporated milk (or half-and-half) and chicken stock; bring to a simmer.
- Stir in shredded chicken, thyme, black pepper, and salt; simmer 10–15 minutes.
- Meanwhile, mix flour, baking powder, spices, thyme, milk, and melted butter to form dumpling dough.
- Drop spoonfuls of dough into simmering soup, cover, and cook on low for 15–20 minutes until dumplings are fluffy and cooked through.
- Serve hot immediately.
Notes
- Use coconut milk to make it dairy-free.
- Add peas or corn for extra veggies.
- Stir in parsley or sage before serving.
- Use whole-wheat flour for additional fiber.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 bowl (approx. 1/6–1/8 recipe)
- Calories: ≈369 kcal
- Sugar: undefined
- Sodium: 991 mg
- Fat: 19 g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 28 g
- Fiber: undefined
- Protein: 20 g
- Cholesterol: undefined
