- 8 cups chicken stock
- 3 carrots, cut into small chunks
- 3 stalks of celery, cut into small chunks – leaves too!
- 1/2 cup white onions, chopped small
- 1 tablespoon butter, unsalted
- 1 tablespoon olive oil
- 1/2 teaspoon thyme
- 1–2 teaspoon kosher salt
- 1 teaspoon pepper
- 3–4 cups cooked boneless, skinless chicken, rough chopped/torn
- 2 cups AP flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup Crisco
- 1/2 cup whole milk (can use 2%)
- 1 large egg
Start the Soup
- In a large stock pot over medium heat add in the butter and oil. When the butter starts to foam, add in the carrots, celery and onion. Sauté these for 3 minutes gently mixing around. Add in 1/2 teaspoon of salt and mix.
- Continue cooking for 3 minutes then add in the stock, thyme, pepper and chicken. The vegetables should still be fairly firm. Allow the mixture to heat up slowly.
Make the dumplings
- In a medium bowl whisk together the flour, baking powder and salt. Using a pastry cutter, cut the shortening into flour mixture until it resembles small peas. Add in the milk and egg. Using a mixing spoon, mix together until a ball of dough just begins to form, being careful not to over mix it – you don’t want to develop the gluten.
- On a floured board dump out the ball of dough. Roll out the dough into a large rectangle where the dough is about 1/4” thick. *I like mine thicker so feel free to roll out a tad thinner.
- Using a pastry cutter, cut the dough into 1” strips by 2” long.
- Bring the soup mixture up to a rolling boil and slowly add in the dumplings one at time stirring gently. Once all the dumplings are in the pot and a little of the flour on your board (this will help thicken up the soup), allow to gently boil for 13-18 minutes or until your dumplings are cooked through. The thicker they are, the longer they will take to cook. To know when they are done, they will no longer taste doughy/gummy.
- When done, remove the pan from the heat, adjust seasoning to taste.