Chicken and Dumplings IV

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 tablespoons all-purpose flour
• 6 cups chicken broth
• 3 cups cooked chicken, shredded
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups frozen mixed vegetables
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons butter, softened
• 1/2 cup milk

Directions

1. Heat the oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
2. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the chicken broth, stirring until smooth.
3. Add the chicken, thyme, oregano, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 25 minutes.
4. Add the frozen vegetables and simmer for 10 minutes.
5. In a medium bowl, whisk together the flour, baking powder, butter, and milk until combined. Drop tablespoon-sized balls of the dumpling dough into the simmering soup.
6. Cover and simmer for 10 minutes, or until the dumplings are cooked through. Serve hot.

Interesting Facts

• The origin of chicken and dumplings is unknown, but it is believed to be of American origin.
• Chicken and dumplings is often served with mashed potatoes, biscuits, or cornbread.
• This dish is often served during the winter months as a comforting meal.