- 3–4 carrots, peeled and sliced into ¼ inch circles
- 2–3 celery ribs, sliced into ¼ inch pieces also
- 1 large onion, finely chopped
- 1–2 garlic cloves, minced
- 2–3 potatoes, peeled and diced
- 2 Tablespoons flour
- 1–2 sprigs of thyme, minced
- 2 Tablespoons white wine
- 2 quarts chicken broth (For a recipe of Homemade Chicken Broth click here)
- 2 Tablespoons fresh parsley, minced
- 1 cup chicken broth
- 6 Tbsp butter
- 1 tsp salt
- 1 cup flour
- 4 eggs
- Melt 2 Tablespoons of butter in pot over medium heat, add onions, season with salt and cook until soft, 3-5 min.
- Add carrots and celery, season with salt cook until soft, about another 3 min.
- Add garlic and thyme, cook until fragrant, about 1 min.
- At this point you can add the potatoes if you are using them. Traditionally, potatoes are not added to Chicken and Dumplings, but I love my potatoes, so I usually add some.
- Stir in the flour and cook for about 3 min, until all the flour is incorporated into the vegetables.
- Whisk in the wine and the chicken broth.
- Simmer until the carrots are cooked through. Discard the thyme sprigs.
- Bring broth, butter and salt to a boil.
- As soon as it boils, add the flour all at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 min.
- Decrease the heat to low and continue stirring until mixture forms a ball and is no longer sticky, approximately 3 min.
- Transfer to a bowl and mix for 3-5 min, until it’s no longer steaming.
- Add eggs, one at a time.
- Place the dumpling dough into a ziplock bag and snip off a corner.
- Bring the soup to a slight simmer over medium heat.
- Pipe the mixture and cut about 1 1/2 inch in length with scissors directly over broth, making sure that the soup is simmering the whole time.
- Cook, covered, until the dumplings are cooked through, about 8-10 min.
- Turn off the heat, add meat and garnish with fresh parsley.