Ingredients:

  • 3 Tbsp Butter (for the stew base)
  • ½ cup Aromatics (finely diced Onion, Celery, and Carrots, combined)
  • 6 cups low sodium Chicken Broth
  • 3 cups shredded Cooked Chicken
  • ½ cup Heavy Cream
  • 2 Tbsp All-Purpose Flour (for thickening the base)
  • 1 ½ cups All-Purpose Flour (for the drop dumplings)
  • 1 ½ tsp Baking Powder
  • ½ tsp Salt
  • 3 Tbsp Cold Butter or Shortening (for dumplings)
  • ½ cup Cold Buttermilk

Instructions:

  1. In a medium bowl, whisk together 1 ½ cups All-Purpose Flour, Baking Powder, and Salt. Cut in the 3 Tbsp of cold butter or shortening until the mixture resembles coarse crumbs. Stir in the ½ cup of cold buttermilk just until the dry ingredients are moistened. Do not overmix. Set aside.
  2. In a large pot or Dutch oven, melt 3 Tbsp butter over medium heat. Add the ½ cup of diced aromatics (onion, celery, carrots) and sauté until softened, about 5 minutes.
  3. Sprinkle in 2 Tbsp All-Purpose Flour and cook, stirring constantly, for 1 minute to create a roux. Gradually whisk in the 6 cups of Chicken Broth until the mixture is smooth and begins to simmer.
  4. Stir in the 3 cups of shredded cooked chicken and the ½ cup of heavy cream. Bring the broth to a rapid boil. Taste and adjust seasoning.
  5. Using a spoon, drop spoonfuls of the cold dumpling batter directly into the rapidly boiling broth, ensuring they are separated slightly. Cover the pot tightly, reduce heat to a gentle simmer, and cook for 15-20 minutes without lifting the lid. Serve immediately.