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 can (12 oz) evaporated milk
- 32 oz chicken stock (plus 1 extra cup if using raw chicken)
- 4 cups shredded cooked chicken (or 1.5 lbs raw skinless chicken)
- 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 whole milk
- 4 tablespoons butter (melted)
Instructions
- In a large heavy-bottomed pot, melt butter over medium-high heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in garlic and cook for an additional minute.
- Sprinkle in flour and stir to combine, cooking for another minute. Gradually add evaporated milk and chicken stock while stirring continuously until thickened.
- If using raw chicken, add an extra cup of broth and the raw chicken; simmer for 20 minutes until cooked through. Shred the chicken before returning it to the pot.
- For dumplings, mix together flour, baking powder, black pepper, salt, thyme, milk, and melted butter until just combined. Drop spoonfuls into the simmering soup. Cover and let cook for about 15 minutes without lifting the lid.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 520
- Sugar: 6g
- Sodium: 940mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg