Chicken and Dumplings

Chicken and Dumplings

4 T. butter

2 large carrots, peeled and grated

2 stalks celery, chopped fine

1/2 onion, minced

1/4 tsp. thyme

3 T. unbleached all-purpose flour

3 cloves garlic, minced

2 chicken breasts, cooked and shredded

1/2 cup frozen peas

1 T. parley (fresh is best)

Dumplings:

1 cup unbleached, all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 whole milk (no substitutes)

2 T. butter

Melt butter in saucepan and add carrots, celery, onion, and thyme.  Cook until softened, then stir in flour.  Add chicken broth, whisk until a thick, smooth roux comes together (give it about 5 minutes).  While it is simmering, make the dumplings.  Whisk the flour, baking powder, and salt together.  Melt the butter and milk together in a bowl in the microwave.  Stir the warmed milk mixture into the flour until smooth with a spoon.  Going back to the soup, add the chicken, peas, and parsley.  Season with salt and pepper.  Return it to a simmer, and drop the dumpling dough into it.  The dough blobs should be about the size of a golf ball.  Reduce heat, cover and cook for 15 minutes.  The dumplings will have doubled in size when they are finished.