Homemade chicken and dumplin’s

Ingredients you’ll need:

* 4 tbsp butter

* 2 tbsp avocado oil

* 1/2 sweet onion (chopped)

* 2-3 large carrots (chopped)

* 4-5 celery stalks (chopped)

* 5 cloves fresh garlic (minced)

* 8 cups chicken broth

* 2 lbs cooked chicken (shredded)

* 1 tsp salt

* 1/2 tsp black pepper

* 2 bay leaves

* 1 tbsp dried parsley

Soup thickener:

* 3 tbsp cornstarch

* 3 tbsp water

(Used to create “slurry”)

Dumplings:

* 1 1/2 cup all purpose flour

* 1 tsp baking powder

* 1/2 tsp salt

* 3 tbsp butter (cold)

* 3/4 cup milk

Instructions:

1.) In a large pot (8 quart), add your avocado oil on medium heat. Once oil is heated, add your butter to the oil, then add in the onions, carrots, and celery. Stir and sauté until the onion becomes fragrant and translucent. Add in the minced garlic and cook for about 30 seconds.

2.) Add your chicken broth, and all of the shredded chicken. Season with salt, pepper, bay leaves and parsley. Bring to a boil for a minute or two, then turn down the heat and bring down to a simmer while you make the dumplings.

3.) In a large mixing bowl combine your dry ingredients. (the flour, baking powder and salt.) Using a cheese grater, grate the cold butter into the flour mixture and stir to coat the butter.

4.) Pour in the milk, mix until a ball of shaggy dough forms. Knead it a few times in the bowl if needed.

5.) Pull off 1-2 inch sections of the dough ball, and drop into the soup. Cover with the lid and allow to simmer for about 15-20 minutes, until the dumplings are floating at the top of the soup. That’s when you know they’re ready.

6.) To thicken the soup, create your “slurry” by combining the cornstarch and cold water, then pour into the soup while the soup is still hot. (Cornstarch must be heated to a certain temperature to successfully be used as a thickening agent.) Stir continuously until the soup is thickened.

7.) Garnish with parsley if desired, and enjoy!

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