Homemade Chicken and Dumplings

Ingredients

For the Soup

• 2 boneless, skinless chicken breasts, shredded

• ¼ cup butter

• 1 onion, peeled and chopped

• 1 ½ cups celery, chopped

• 1 ½ cups carrots, chopped

• 1 32 oz chicken stock

• 2 cups heavy cream

• 1 can cream of chicken soup

• 3 tablespoons flour

• 2 tablespoons chicken base

• 1 block cream cheese (optional)

  For the Dumplings

• 2 cups all-purpose flour

• ½ cup butter

• 1 teaspoon salt

• ½ teaspoon baking powder

• ¾ cup milk

Directions

1. In a large 6 to 8-quart pot over medium heat, melt the butter. Add the onion, celery, and carrots. Sauté until softened.

2. Stir in the chicken base and flour, cooking for about 2 minutes to create a roux. Gradually add the cream of chicken soup, heavy cream, and chicken stock, stirring well. Cook the soup mixture for about 20 minutes, stirring occasionally.

3. In a medium bowl, mix the all-purpose flour, butter, salt, and baking powder. Use a pastry blender to mash the mixture u til it resembles oatmeal. Slowly add the milk, stirring until dough forms.

4. Add the shredded chicken back to the pot. If desired, add the block of cream cheese, stirring until melted and incorporated. Drop spoonfuls of dumpling dough directly into the soup. Cover the pot and simmer for 15 minutes, or until the dumplings are cooked through.

5. Ladle the soup with dumplings into bowls and serve warm.