**Recipe originally found on Delish, but I modified it**
2 tablespoons oil
2 pounds chicken breasts
1 large onion, diced
4 carrots, sliced to ¼ in half rings
1 tbsp. minced garlic
1 teaspoon salt (I use McCormick’s Garlic Salt)
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
6 cups chicken broth
½ cup heavy cream
2 teaspoons dried thyme
2 bay leaves, optional
4 teaspoons minced parsley
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon (garlic) salt
1 ⅓ cups heavy cream
1. Season chicken with salt and pepper. In a skillet, cook chicken over oil on medium-high heat until brown on both sides. Once chicken pieces are browned, remove and set aside. Once the chicken has cooled a bit, cut it into small pieces.
2. In a large pot, add carrot and onion with a little bit of oil and cook until tender, about 3-5 minutes.
3. Add garlic and stir for another minute.
4. Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps.
5. Add chicken and all accumulated juices from chicken to pot with veggies and stir to coat in roux/vegetable mix.
6.Add chicken broth, cream, thyme, and bay leaves and bring to a simmer.
7. In a separate bowl, combine flour, baking powder, salt, and cream. Stir until mixture comes together into single mass of dough.
8. Using a large spoon or your hands, form dough into small round balls about 1 inch in diameter (you should end up with at least 12 dumplings).
9. Place dough balls into simmering soup (making sure they don’t touch), and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test).
**Don’t forget to remove the bay leaves when finished so someone does not accidentally eat them**