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
- 1 teaspoon salt
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme, optional)
- 3/4 cup (6 oz) whole milk
- 4 tablespoons butter (melted)
Instructions
- In a heavy-bottomed pot, melt butter over medium-high heat. Sauté onion, carrots, and celery for about five minutes until soft; add garlic and cook for one more minute.
- Stir in flour and cook for one minute. Gradually add evaporated milk and chicken stock, stirring until smooth.
- If using raw chicken, add an extra cup of broth, simmer for 20 minutes, shred the chicken, and return it to the pot. If using cooked chicken, bring to a boil before adding the shredded chicken along with thyme and black pepper.
- Prepare dumpling batter by mixing remaining flour ingredients. Drop spoonfuls into the simmering broth and cook without lifting the lid until fluffy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg
Keywords: Customize your soup by adding vegetables like peas or corn before serving. Fresh herbs enhance flavor—don’t skip them!