Chicken and Dumplings (Freezer-Friendly)

Serves: 6

Ingredients:
Chicken Base:

• 3 Tbsp. butter, unsalted
• 1 small yellow onion, minced
• 1 stalk celery, thinly sliced
• 2 carrots, diced
• 1 leek, finely chopped
• 1/4 cup all-purpose flour
• 3 cups homemade chicken stock or reduced-sodium chicken broth
• 2 cups chicken, diced
• 1/2 tsp. kosher salt
• 1/2 tsp. fresh ground black pepper

Dumplings:

• 2 Tbsp. butter, unsalted
• 1 cup all-purpose flour
• 1 tsp. coarse kosher salt
• 1 tsp. baking powder
• 2 Tbsp. chopped fresh parsley, plus more for topping
• 1/2 cup whole milk

Directions:
Chicken Base:

1. In a heavy pot, melt 3 Tbsp. butter over medium heat.
2. Add onion, celery, carrots, and leek.  Cook 3-5 minutes until onions sweat.
3. Add 1/4 cup flour and stir for 1 minute.
4. Add chicken stock and bring to a boil.  Reduce heat and simmer for 5 minutes.
5. Stir in chicken until cooked thoroughly, ~5 minutes.
6. Season with salt and pepper.

* Chicken base can be frozen for 3 months.

Dumplings:

1. Mix flour, baking powder, salt, and parsley.
2. Cut in butter.
3. Stir in milk.
4. Make 6 equal dumplings.

* Dumplings will keep frozen (uncooked) for 3 months.

1. Wrap dumplings in wax paper.

2.  Next wrap in tin foil.

3.  Last place wrapped dumplings in a freezer bag.

To Serve:

1. Heat the chicken broth mixture slowly on low heat until unfrozen, stir frequently.
2. Increase heat to medium.  Add dumplings, cover, and cook for 12-15 minutes until dumplings are puffed and cooked thoroughly.