2 lbs. chicken breasts, boneless, skinless, cut in 1” cubes
1 cup onion, chopped
1 cup celery, thinly sliced
¼ cup all purpose flour
10 cups prepared chicken broth
2 cups carrots, sliced
1 tsp dried thyme leaves OR ½ tsp ground thyme
2 cups all purpose flour
1 tbsp baking powder
¾ cup buttermilk
In large soup pot, sauté chicken and onion over medium heat until chicken is browned, about 6-8 minutes. Add celery and sauté. Add ¼ cup flour, then slowly add chicken broth, carrots and thyme, stirring well. Bring mixture to a boil, then cover and reduce heat, simmering for 20 minutes or until chicken is tender. Stir occasionally.
While simmering, prepare dumplings by mixing together flour and baking powder. Slowly add buttermilk, stirring well to combine. Can add salt and pepper to taste if desired.
Once it is finished simmering, drop dough by the tablespoon-full into chicken stew mixture. Cover again and finish cooking over medium-low heat for 15 minutes or until dumplings are fully cooked.
CROCK POT INSTRUCTIONS: In large skillet, sauté chicken and onion over medium heat until chicken is browned, about 6-8 minutes. Add celery and sauté. Add ¼ cup flour and then about a cup of chicken broth, stir well. Allow it to cook for a few minutes and then transfer it to the crock pot along with the rest of the broth and then stir in the carrots and thyme. Cook on low for 6-8 hours. Start making the dumplings about 30 minutes before you serve the meal. Prepare dumplings as stated above and drop by spoonfuls into crock pot and allow to cook for about 30 minutes or until dumplings are fully cooked.
Cool then freeze in containers.
On dinner day: Defrost and reheat on the stove over low heat.