Slow Cooker Chicken & Dumpling Soup
Easy, IC safe, and makes your house smell delicious! (Ever so slightly adapted from @skinnytaste)
1 Tbsp unsalted butter
1 cup chopped celery
1 cup celery, chopped
1 cup carrots, chopped
1/2 cup onion, chopped (if tolerated)
1 garlic clove, minced
2 Tbsp flour
6 cups chicken broth
1 lb. boneless, skinless chicken breast
1 can evaporated milk
2 bay leaves
1 tsp chicken boullion (for more flavor - optional)
salt, to taste
2 cups flour
2 tsp baking powder
2 Tbsp fresh chives, chopped (if tolerated)
1 tsp kosher salt
2 large egg yolk, beaten
1 c. chilled chicken broth
fresh parsley, chopped (for garnish, optional)
For the soup: In a large nonstick skillet, melt the butter over medium heat. Add the celery, carrots, onion, and garlic and cook, stirring, until soft and fragrant, about 12 minutes. Sprinkle the flour over the vegetables and cook, stirring, 1 to 2 more minutes. Transfer to a slow cooker. Add the broth, chicken breasts, evaporated milk, and bay leaves.
Cover and cook on high for 4 fours (for best results) or low for 8 hours. Remove the chicken, shred with 2 forks, and return to the slow cooker. Discard the bay leaves. Cover and set to high.
For the dumplings: In a large bowl, combine the flour, baking powder, chives, and salt. In a small bowl, whisk together the egg yolk and broth, then add the liquid to the flour mixture. Mix until just blended (the dough will be thick).
Drop scant teaspoons of dough into the soup (they will expand). Cover and cook without removing the lid for 30 to 40 minutes. The dumplings should expand and float to the surface when done.
Ladle the soup into 6 serving bowls. Serve garnished with parsley.