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Chicken & Dumplings Soup Or Stew

Created by Deblum on February 6, 2016

3 tablespoons butter
1 large yellow onion (diced)
12 ounces carrots (sliced, about 4-5 carrots)
1 teaspoon dried thyme
1 teaspoon garlic powder
Cayenne (pinch to taste)
1/4 cup all-purpose flour
40 ounces chicken broth
Salt and ground pepper
17 1/2 ounces cooked chicken (about 4 cups cubed, dark or white meat or both whatever you like)

Step 1: Heat butter in a large Dutch oven or heavy pot over medium heat. Add onion, sliced carrots, and thyme. Cover and cook about 5-7 minutes, stirring until the onion is softened.
Step 2: Sprinkle in garlic powder, cayenne and 1/4 cup flour; cook, stirring about 1-2 minutes.
Step 3: Stir in chicken stock, season with salt and pepper. Bring to a boil while stirring occasionally.
Step 4: Add shredded chicken, reduce heat to low simmer. Cover and cook for at least 25 minutes, stirring occasionally.
FOR THE DUMPLINGS
Step 5: In a medium bowl, whisk together 3/4 cup flour, baking powder, dill, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually stir in 1/2 cup milk to form batter. Batter should hold together and be easy to drop by spoonfuls. If too thick add more milk a tablespoon at a time. If too thin, sprinkle in a bit more flour at a time until thick. Set aside.
Step 6: Stir peas into stew. Drop dumpling batter by tablespoonfuls on top of the simmering liquid,spaced apart. Cover with a tight-fitting lid and continue to simmer until dumplings are firm, 15-20 minutes.