Chicken and Dumplings

Instructions

1. 1

   Melt the butter in a Dutch oven over medium heat and cook the diced onion, carrots, and celery 5 minutes.

2. 2

   Add the whole chicken thighs, broth, thyme, salt, and pepper. Bring to a boil, then simmer covered 15 minutes until the chicken reaches 165°F.

3. 3

   Lift out the chicken, shred it with two forks, and return it to the pot.

4. 4

   Stir the baking mix and milk together just until a soft dough forms.

5. 5

   Drop heaping spoonfuls of dough onto the simmering soup, cover tightly, and cook 10-12 minutes without lifting the lid until the dumplings are fluffy and cooked in the center.

6. 6

   Ladle into bowls; the broth thickens as it sits, so add a splash of broth if reheating.