Ingredients:

  • 2 Tbsp Unsalted Butter (for sautéing)
  • 1 medium Yellow Onion, small dice
  • 2 medium Carrots, small dice
  • 2 stalks Celery, small dice
  • 1/4 cup All-Purpose Flour (for roux)
  • 8 cups Low-Sodium Chicken Stock
  • 3 cups Cooked Chicken, shredded (approx. 450 g)
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 1 Bay Leaf
  • Salt and Freshly Ground Black Pepper (to taste)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)
  • 2 cups All-Purpose Flour (for dumplings)
  • 1 Tbsp Baking Powder
  • 1 tsp Salt (for dumplings)
  • 4 Tbsp Unsalted Butter, cold and cubed (for dumplings)
  • 3/4 cup Whole Milk, cold

Instructions:

  1. Combine Dry Ingredients: In a medium bowl, whisk together the 2 cups flour, baking powder, and 1 tsp salt.
  2. Cut in the Butter: Add the cold, cubed butter. Use your fingertips or a pastry cutter to quickly rub the butter into the flour until the mixture resembles coarse sand or small peas. Do not overmix.
  3. Add Liquid: Pour in the cold milk all at once. Mix gently with a fork or wooden spoon until just combined. The dough will be shaggy and sticky. Set aside, ensuring minimal mixing to keep the dumplings tender.
  4. Sauté Aromatics: In a large Dutch oven, melt 2 Tbsp butter over medium heat. Add the diced onion, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until the vegetables soften and the onion is translucent.
  5. Create the Roux: Sprinkle the 1/4 cup flour over the vegetables and stir constantly for 1 minute. This cooks out the raw flour taste and begins thickening the base.
  6. Deglaze and Simmer: Slowly whisk in the chicken stock, scraping up any brown bits from the bottom of the pot. Bring the broth to a gentle simmer.
  7. Add Chicken and Seasoning: Stir in the shredded cooked chicken, dried thyme, rosemary, and bay leaf. Season generously with salt and pepper. Reduce the heat and let the broth gently simmer for 15 minutes to allow the flavours to deepen.
  8. Increase Heat: Bring the seasoned broth back up to a rolling, steady simmer (do not aggressively boil).
  9. Drop the Dumplings: Using two teaspoons, scoop roughly 1 tablespoon of dough for each dumpling and gently drop it directly onto the surface of the simmering broth. Leave space between each dumpling as they will expand significantly.
  10. Cover and Cook: Immediately cover the pot tightly with a lid. Reduce the heat slightly to maintain a consistent simmer. Cook undisturbed for 15 minutes. Do not lift the lid during this time.
  11. Check Doneness: After 15 minutes, remove the lid. The dumplings should be doubled in size, plump, and firm to the touch. If necessary, cook uncovered for another 2–3 minutes.
  12. Finish and Serve: Remove and discard the bay leaf. Stir in the fresh parsley. Taste and adjust final seasoning. Ladle immediately into bowls.