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This is a great meal to make on a chilly day. While you are at it, double it and stick the rest in the freezer for the next cool day.
Sometimes, I like to freeze just the filling and then just plop on fresh dumplings when I am ready to bake it. Otherwise, the frozen dumplings might get a little bit soggy.
For the Soup:
2 lbs boneless, skinless chicken breasts, cut in 1" cubes
1 cup yellow onion, chopped
1 cup celery, thinly sliced
1/4 cup all purpose flour
10 cups chicken broth (seems like a lot, but trust me….its ok)
2 cups carrots, sliced
1/2 tsp ground thyme
For dumplings:
2 cups all purpose flour
1 tbsp baking powder
3/4 cup buttermilk (if you don’t have buttermilk, put 1 tsp vinegar in measuring cup and fill with milk to make 3/4 cup. Let it set to get thick)
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