2 lbs chicken breasts, boneless, skinless, cut in 1" cubes
1 cup onion, chopped
1 cup celery, thinly sliced
1/4 cup all purpose flour
10 cups pepared chicken broth
2 cups carrots, sliced
1 tsp dried thyme leaves OR 1/2 tsp ground thyme
2 cups all purpose flour
1 tbsp baking powder
3/4 cup buttermilk
In large soup pot, saute chicken and onion over medium heat until chicken is browned, about 6-8 minutes. Add celery and saute.Add 1/4 cup flour, then slowly add chicken broth, carrots and thyme, stirring well. Bring mixture to a boil, then cover and reduce heat, simmering for 20 minutes or until chicken is tender. Stir ocassionally.
While simmering, prepare dumplings by mixing together flour and baking powder. Slowly add buttermilk, stirring well to combine. Can add salt and pepper to taste if desired.
Once it is finished simmering, drop dough by the tablespoon-full into chicken stew mixture. Cover again and finish cooking over medium-low heat for 15 minutes or until dumplings are fully cooked.
Cool then freeze in containers.
On dinner day: Defrost and reheat on the stove over low heat.