Homemade Chicken and Dumplings

Instructions

• In a dutch oven over medium heat, melt the butter and add the olive oil.
• Add onions. Saute until translucent.
• Add carrots. Saute until the carrots start to soften.
• Add celery. Saute until softened.
• Then add the mushrooms. Saute until they begin to soften.
• Add 3 heaping tablespoons of flour. Stir and saute a few minutes to cook off the raw flour taste.
• Add the garlic and thyme. Saute a few minutes to bloom their flavor.
• Pour in the chicken stock and add the bay leaves. Stir to combine until the flour dissolves and is not lumpy.
• Cover and simmer over medium heat approximately 30 minutes or until the vegetables are almost tender and the broth starts to thicken. You can remove the lid about 2/3 of the way through the cook if needed.
• In a medium mixing bowl, combine the flour, baking powder, and salt.
• Add the melted butter, milk, thyme, and parsley to the flour mixture.
• Stir until moistened. You might have to add a few more tablespoons of milk if needed. It will be a pretty stiff dough.
• When the soup is thickened, drop the dumplings into the dutch oven by the spoonful. They will float on the top.
• Cover and simmer for approximately 20 – 30 minutes or until the dumplings are done.
• Ladle into bowls and serve.
• Enjoy!