Chicken and Dumplings
- 2 tablespoons vegetable oil
- 4 large carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 medium yellow onion, chopped
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ¼ cup plus 3 tablespoons all-purpose flour
- 4 cloves garlic, minced
- 4 cups water
- 1 (32-ounce) container low-sodium chicken broth
- 1 rotisserie chicken, meat shredded
- 1 tablespoon chopped fresh thyme
- 2 cups self-rising flour
- 1 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cubed
- ½ cup whole milk
- Garnish: ground black pepper, fresh thyme
- In a large enamel-coated cast-iron Dutch oven, heat oil over medium heat. Add carrot, celery, onion, salt, and pepper; cook until vegetables are just tender, about 22 minutes. Stir in all-purpose flour and garlic; cook for 2 minutes. Stir in 4 cups water and broth. Add shredded chicken and bring to a boil over medium-high heat. Reduce to a simmer and stir in thyme.
- In a medium bowl, whisk together self-rising flour and salt. Using a pastry blender, cut butter into flour mixture until crumbly. Stir in milk just until dry ingredients are moistened. Turn dough out onto a lightly floured surface. Knead until dough comes together, 3 to 4 times. Roll to ⅛-inch thickness. Cut into 1½-inch squares.
- Drop dumplings, a few at a time, in simmering stew. (Do not stir.) Cover and gently shake pot in a circular motion; cook until dumplings float, 3 to 4 minutes. Garnish with pepper and thyme, if desired. Serve immediately.