Categories: Made

Ingredients

• 2 chicken breasts
• 1 large onion
• 1 cup carrots
• 2-3 stalks celery
• 1 stick salted butter
• 1/2 cup flour I used whole wheat white flour
• 4 cups milk I used whole milk
• 2 cups chickenstock homemade or organic
• 1/2 tsp pink himalayan or kosher salt
• freshly cracked black pepper to taste
• 1/2 cup kale finely chopped
• 1 cup flour for dumplings, I used whole wheat white flour
• 2 tsp baking powder for dumplings
• 1 tsp pure maple syrup for dumplings
• 1/2 tsp kosher or pink himalyan salt for dumplings
• 1 Tbsp old cbutter for dumplings
• 1/2 cup milk for dumplings
• 1/8 tsp garlic powder for dumplings
• 1/8 tsp paprika for dumplin

Directions

1. For the soup: Dice carrots, onion, celery. Cut chicken breasts into small bits and toss them in 1/4 cup flour. Put carrots, onion, celery, and chicken into large pot with butter, and cook over medium heat until chicken is cooked through and veggies are tender. Add the additional 1/4 cup flour, stir into a paste. Slowly add milk 2 cups at a time, stirring continuously and allowing to thicken. Finally add chicken stock, and bring to a simmering boil.

2. For the dumplings: Mix flour, baking powder, salt, and spices together. Cut in tablespoon of butter until mixture is course. Add milk and syrup until mixture comes together and is able to be rolled into balls. You may need an additional 1-2 Tbsp of milk. Roll dumplings into balls, dropping into boiling soup as you roll. Reduce heat and cover for about 15 minutes.

3. To finish: finely chop kale, throw in pot, add additional salt and pepper to taste.

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