Chicken And Dumplings

Ingredients

3 tablespoons unsalted butter

1 small yellow onion diced

2 large carrots diced

2 celery stalks diced

2 garlic cloves

2 teaspoons dried parsley

2 teaspoons dried basil

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons all purpose flour

4 cups chicken stock

2 bay leaves

2 cups cooked chickencubed (see note in post about cooked chicken)

8 oz heavy cream

1 can of biscuits

Directions

Melt the butter over medium heat in a large stock pot.

Add the onions, carrots, celery, and garlic. Season with parsley, basil, salt, and pepper and cook until soft, about five to seven minutes.

Whisk in the flour until fully combined. Slowly add the chicken stock. I like to whisk in about 2 tablespoons at a time to start, whisking it into the butter and flour mixture until fully combined before adding more. You can add it more quickly at the end.

Add the bay leaves and bring to a simmer. Allow to simmer for five minutes. You should see bubbles that are about the size of peas.

Cut the biscuit dough into bite size pieces.

Make sure you still see your soup bubbling before gently dropping about a tablespoon of the dough at a time into the soup. Boil until just cooked through over medium heat. About four minutes uncovered.

Finally, gently stir in the cooked chicken and heavy cream, stirring to combine and cooking about one minute more until combined. Remove bay leaves and serve.