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6 tablespoons butter
1 cup chopped yellow onion
1 cup sliced carrots
1 cup diced celery
1/2 cup frozen peas
4 cloves garlic, minced
3 tablespoons all purpose flour
12-ounce (1 can) evaporated milk
32-ounce chicken stock
4 cups shredded cooked chicken
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
2 teaspoons freshly cracked black pepper
1 teaspoon salt, or to taste
For the dumplings:
2 cups all purpose flour
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)
3/4 cup whole milk
4 tablespoons butter, melted
In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat.
Add onion, carrots and celery.
Cook for 5 minutes, until vegetables being to wilt.
Add peas and garlic and cook for 1 minute more.
Add flour and stir to combine. Cook for 1 minute.
Add evaporated milk and chicken stock, and stir to combine.
Bring to a boil and add chicken, thyme, black pepper and salt.
Let soup simmer, uncovered, while you make dumplings.
In a large bowl, whisk together flour, baking powder, pepper, salt and thyme.
Make a well in the center of the flour mixture.
Pour the milk and butter into the center of it, and stir together until a dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
Using a large spoon or cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
Place the lid on your pot and lower the heat a little to a low simmer cook for 15 minutes.
Gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through. If not, then cook for an additional 5 minutes.
