1 vidalia onion, diced
2 tablespoons olive oil
10 cups chicken broth
12 oz package frozen mixed vegetables (peas, corn & carrots)
2 teaspoons dried thyme
2 cloves garlic, chopped
3 chicken breasts, boiled and shredded
1 teaspoon salt & pepper mix (I use Krazy Jane’s)
2 1/2 cups all-purpose flour (divided)
1 tablespoon baking powder
1/2 teaspoon baking soda
6 tablespoons butter, melted
3/4 cup skim milk
2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving
Using a large stock pot, heat the olive oil over low heat. Add the diced onion and stir while cooking, until onions are transluscent. Add 10 cups of chicken broth and bring to a low simmer. I use some of the broth from boiling the chicken breasts.
Whisk together ½ cup of the flour, 2 cups of the chicken broth, and the Krazy Jane’s in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes. Be careful that your broth isn’t too hot, or your flour will clump as it is added to the pot.
Add the frozen mixed vegetables to the broth, then add the shredded chicken. Keep on a low simmer while making the dumplings.
Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and a few more shakes of the Krazy Jane’s. Whisk in the butter, milk, and parsley. Reduce heat to low and drop the mixture into the broth in 16 small spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Be sure you don’t have too much heat (keep at a low simmer) or your dumplings will brown in the middle. Doesn’t change the flavor, just the appearance. Serve sprinkled with parsley.
Hillary Danaher 