Food Community

I'm always having trouble figuring out what to make but I can always relly on some good comfort food. Especially those days when I'm feeling homesick or just blah. My go to recipe is Chicken Dumpling Soup with Veggies. 😋🤗 (Not my recipe but have used it several times) Prep: 15 min Cook: 20 min Total: 30 min Ingredients: 4 tablespoons butter divided 2 carrots diced small 2 stalks celery plus their leaves diced 1 onion diced 1 1/4 cup all-purpose flour divided 4 cups low sodium chicken stock/broth 1 cup whole milk divided 1 teaspoon kosher salt 1 teaspoon baking powder (see notes) 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried, plus more for garnish 2 cups cooked diced or shredded chicken extra salt and pepper Instructions Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes). Add 1/4 cup flour, stir to coat. Add chicken broth (4 cups) and bring to a boil. Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper. Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense. Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used). Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking! Serve garnished with extra fresh thyme and fresh ground pepper, if desired. Notes If you are sensitive to salt, cut the salt in the dumplings in half, as they are quite salty. I like them that way, but some readers have recommended taking the amount of salt down. Also, if you are using fine grain salt instead of kosher, use 3/4 teaspoon, as 1 teaspoon will be too much. Make sure your baking powder is fresh. Baking powder often isn't good after a year of opening it. If you find your dumplings are dense and not fluffy, this may likely be the culprit. Readers have commented that this recipe doesn't make as much as they would like. Please double it if you and your family have a big appetite! You can freeze the leftovers, or double the batch and freeze one for later in an airtight container for up to 6 months. If you prefer a really thick base, you can add 1-2 more tablespoons of flour to the veggies before adding the broth and milk. If you don't like thyme, you can use other herbs- parsley, oregano, or even dill- or leave them out entirely. Feel free to add more veggies toward the end of cooking, such as frozen peas or corn, or a few handfuls of baby spinach.