The Best Chicken & Dumplings ala ~DKBB~

The Best Chicken & Dumplings ala ~DKBB~

(original recipe by Erika Monroe-Williams in Sept./Oct. 2015 Taste of Home magazine)

Soup, part 1

3 cans chicken in water

1 large onion, diced

6 medium to large carrots, chopped

6 celery ribs, chopped

3 cloves garlic, minced
5 cups chicken stock (I use 1 c. water to 1 tsp. Better Than Bouillon)

½ cup white cooking wine

2 tsp. sugar

¼ to ½ tsp. white pepper

5 whole peppercorns

Dumplings

1⅓ cup flour

2 tsp. baking powder

¾ tsp. salt

⅔ cup milk

1 Tbsp. butter, melted

Soup, part 2

½ cup heavy whipping cream

1 tsp. dried parsley

1 tsp. thyme leaves

• Add all part 1 ingredients to a large soup pot; bring all to a boil, then lower heat and simmer 20 to 25 minutes.
• Meanwhile, whisk together the dry ingredients for the dumplings in one bowl; whisk milk and butter in another bowl; add liquid mixture to dry ingredients, stirring just until moistened (do not overmix).
• Drop dumplings by forkful onto top of soup; cook, covered 15-18 minutes or until toothpick inserted into center of dumplings comes out clean (NOTE: do not lift cover while dumplings are cooking).
• Gently stir in cream, parsley, and thyme.