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
- 4 cups shredded cooked chicken (or raw skinless chicken)
- 1 tablespoon fresh thyme (optional)
- Salt and pepper to taste
- 2 cups all-purpose flour (for Dumplings)
- 1 tablespoon baking powder
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- 3/4 cup (6 oz) whole milk
- 4 tablespoons butter (melted)
Instructions
- In a large pot over medium-high heat, melt the butter and sauté the onion, carrots, and celery for about 5 minutes until softened. Add garlic and cook for another minute.
- Stir in flour to create a roux; cook for one minute before gradually adding evaporated milk and chicken stock to avoid lumps.
- If using raw chicken, add an extra cup of broth; simmer for about 20 minutes until cooked through. Shred the chicken and return it to the pot.
- For pre-cooked chicken, bring the soup base to a boil before adding the shredded chicken along with seasoning.
- Prepare dumpling mixture by combining all dumpling ingredients until just mixed; drop spoonfuls into simmering broth and cook uncovered for about 15 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg