Chicken and dumpling

Ingredients

▢2 tablespoons butter
▢1 large yellow onion, diced
▢1 cup sliced carrots
▢1 cup diced celery
▢1 tablespoon minced garlic
▢4 tablespoons all-purpose flour
▢32 oz chicken stock or broth
▢1 cup whole milk
▢¼ cup fresh chopped parsley, or 2 teaspoons dried parsley
▢1 tablespoon fresh thyme, or 1 teaspoon dried thyme
▢3 to 4 cups cooked and shredded chicken, or a rotisserie chicken
▢Salt and pepper, to taste
▢1 batch homemade drop dumplings, or 2 (16.3 oz) cans buttermilk biscuits and a little flour
Instructions

Melt the butter in a large dutch oven, or heavy bottomed pot, over medium-high heat. Add the onion, carrots, celery, and garlic. Sauté for 5 minutes, until softened.
Add the flour and stir to combine. Continue cooking for 2 minutes, then stir in the chicken stock, milk, parsley, and thyme.
Taste the broth and season with salt and pepper to your liking. Bring to a soft boil, add the chicken, and continue to simmer while you prepare the dumplings.
Homemade Drop Dumplings: Prepare the dumplings according to recipe directions. Use a medium sized cookie scoop, or a tablespoon to scoop out the dough and form a ball, and add the dumplings carefully into the pot. Make sure to spread the dumplings out through the broth and lightly stir as you go so the dumplings are covered with the broth. Cover the pot and let the dumplings cook for 15 to 17 minutes, stirring occasionally, until cooked through.
Canned Biscuits: Cut the biscuits into quarters (each biscuit will be sliced into 4 equal pieces) and lightly toss them in flour and add them to the pot. Make sure to spread the dumplings out through the broth and lightly stir as you go so the dumplings are covered with the broth. Cover the pot and let the dumplings cook for 8 to 10 minutes, stirring occasionally, until cooked through.
To check if the dumplings are cooked cut one in half and check for doneness.
Serve hot with a extra thyme on top, if desired.