So I know we all grew up eating chicken and dumplings. This dish is the epitome of comfort food for people everywhere. It reminds me, as it does a lot of people, of my childhood. That said, I suppose when I am old and grayer than I am already, it will remind me of my adulthood. I tend to make this about every other month and it is usually on the heels of smoking chickens. So we really only have smoked chicken and dumplings. The recipe below is written for just one of these times!
2 smoked chicken breasts, cooked and chopped
1 medium onion, chopped
2 carrots, chopped
3 celery stalks, chopped
6 medium crimini or button mushrooms, cubed
2 garlic cloves, finely chopped
4-6 C smoked chicken stock
4-6 T flour
6 T butter
Prep all of your veggies and chicken. Heat 3 quart stock pot over medium heat with 2 T butter. Add onions and cook for about 5 minutes. Add carrots, celery and mushrooms and cook for 5 minutes, the carrots will still be a little hard, but will get to cook again in a minute. Add garlic and cook for one more minute. Remove from pot and reserve in a bowl.
Add 4 T butter to the pot and melt. Add flour until all of the butter is absorbed and a paste forms. If you add too much it will get really crumbly. You should add some more butter to loosen it up, or else you will be whisking forever to get ride of the lumps. Let the roux cook over medium heat for 3 minutes, moving it with a whisk or spatula frequently to avoid burning. Using a whisk, combine the broth a cup at a time until the roux is completely incorporated and no lumps exist. Turn heat to medium-high, stirring frequently, until the mixture bubbles. Reduce heat to medium and allow the mixture to cook, seasoning with salt and pepper to taste.
Add veggies and chicken and reduce heat to medium-low so the pot just maintains a simmer. Stir occasionally.
Dumplings (thank you Tyler Florence):
2 C flour
1 T baking powder
1 t kosher salt
3/4 to 1 C milk
Combine dry ingredients in a medium mixing bowl. Add milk until the dumpling mix is thick like cake batter. Add batter to simmering soup one spoonful at a time. Cover and allow soup to cook for 20-30 minutes, ensuring the dumplings get light and fluffy all the way through and are not doughy!