Chicken And Dumplings

1. 1

   In a large stock pot, or dutch oven, melt 2 tablespoons of butter, over medium heat, and add in onion, carrots, and celery, and cook until soft and translucent. about 3-5 minutes. Add in the chicken stock, and cream of mushroom soup, thyme, and shredded chicken, and stir to combine. Bring to a boil, then reduce to a simmer.

2. 2

   To prepare dumplings sift together the flour, baking powder, and salt in a large mixing bowl. Add in the butter, and use a pastry cutter or fork to mix together. Stir in the milk, and mix well until it forms a ball.

3. 3

   On a floured surface, roll out ball of dough using a rolling pin, that has been dusted with flour. Roll out dough until thin, and cut into squares, using a pizza cutter or knife. Carefully add the dumplings to the soup, while stiring slowly. The flour from the dumplings, will also thicken up the soup. Let the soup cook for another 20 minutes, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.