3 stalks celery
2 medium carrots
3 Tbsp butter
3 boneless skinless chicken breasts
6 boneless skinless chicken thighs
1/2 tsp Ground Thyme
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Salt (to taste, add more at end if needed)
1 tsp Pepper (to taste, add more at end if needed)
64 oz chicken stock/broth
1 can evaporated milk
3/8 cup flour
2 cups flour
3 Tbsp shortening
1 tsp salt
cold water (I just grab a 2 cup glass measuring cup and fill it)
Dice onion, carrots, and celery. Add 1 1/2 tsp butter to a large 12" skillet or small stock pot, saute onion, carrots and celery over medium low until onion is browned and carrots just start to soften, stirring occassionally.
While the vegetables are browning, dice the chicken breasts and thighs.
Once veggies are browned, remove to small bowl.
Add remaining butter to skillet, add chicken and mix with onion powder, garlic powder, thyme, salt and pepper and saute until just cooked through, stirring occassionally.
While chicken is browning, combine flour, salt and shortening in food processor. Pulse a few times. Drizzle in water while pulsing, until it forms a soft dough. Form dough into two balls, roll out as thin as possible (work with 1/2 at a time). Cut into 1" x 2" pieces.
In a small bowl add flour and 1 cup broth and mix well.
Once the chicken is browned, add the veggies back in, pour in the remaining broth, the flour mixture and the evaporated milk. Bring to a boil over medium high heat.
Drop in dumplings, and lower heat to medium. Cook uncovered for 10 minutes. Taste broth at this point and add additional salt and/or pepper if needed. Cover and cook for another 10-15 minutes over low, should be thick and bubbly like a cream soup. If needed mix a little more flour and water together and add until desired consistency is reached.