Soup:
- 3 tablespoons butter
- 1 small onion, diced
- 1/2 cup baby carrots, diced
- 2 celery stalks, diced
- 1/2 teaspoon thyme
- 3 1/2 tablespoons flour
- 2 1/2 cups chicken broth
- 1/2 cup milk
- 1 rotisserie chicken or leftover turkey, chopped
- Seasoning salt & pepper to taste
Dumplings:
- 1 1/4 cups flour
- 1 tablespoon thinly sliced green onions
- 1/2 teaspoon thyme
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons butter
- 2/3 cup milk
Directions
Make soup: turn a large soup pot to medium-high heat and add butter. Add onion, carrot, celery and sauté for 5 minutes until vegetables soften. Season with salt and pepper. Add thyme and cook one more minute. Sprinkle flour mixture over and stir until flour is absorbed and no dry spots remain. Stir in broth and lower heat to medium. Continue to stir until mixture thickens and becomes smooth. Stir in milk and add seasoning salt and pepper. Simmer until soup is thick enough to coat the back of a wooden spoon. Fold in chicken.
Make dumplings: In a mixing bowl whisk together flour, green onion, thyme, baking powder, and salt. Add butter and mix with a pastry blender until mixture is crumbly. Stir in milk until mixture just comes together to a thick batter. I used a large cookie scoop at this point but you can use a spoon: drop large scoops (3 tablespoons approximately) onto the top of the soup. Do not stir. When all batter has been used cover the pot and simmer for 15 minutes until dumplings have puffed and cooked through.
Uncover and season with more salt and pepper.
*I adapted this from Spoon, Fork, Bacon. I used leftover turkey from Thanksgiving for this, and the flavor was excellent.
