Ingredients
- 2 cups Diced Chicken
- 2 Tbsp Olive oil
- 2 Celery stalks diced
- 2 Carrots diced
- 1 Large yellow onion diced
- 4 cloves Garlic minced
- 5 Tbsp Unsalted butter
- ⅓ cup All purpose flour
- 6 cups Chicken broth
- 1 Chicken bouillon cube
- 1 tsp Worcestershire sauce
- ½ tsp Dried sage
- ½ tsp Dried thyme
- Salt and pepper to taste
- 1 can evaporated milk
- 1 ⅔ cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- ¾ cup milk
- ¼ cup sour cream
- 3 Tbsp butter melted
Instructions
- Heat large pot over medium heat with some oil. Add celery, carrots, and onion and sauté until starting to soften, about 3 minutes. Add garlic and cook for an additional minute. Add butter and flour and whisk well for another minute.
- Add chicken broth slowly, stirring well after each addition. Add seasonings, bouillon cube, and Worcestershire sauce.
- Add chicken and bring mixture to boil. Cover with lid, reduce heat, and simmer until chicken is heat through, about 10 minutes. Stir in milk.
- Combine flour, baking powder, and salt in a bowl. Make a well in the center and addmilk, sour cream, and melted butter. Stir until just combined.
- When soup is simmering again, add teaspoon sized scooping of the dumpling dough directly into the soup pot. Spoon a little liquid over each dumpling. The dumplings will double as they cook. Cover the pot and simmer on low for 12-15 minutes. Remove lid, gently stir to break dumplings apart, and check the dumplings. If they're still doughy, cook a few minutes longer.
