assignmentPREPARATION
In a large heavy bottomed pot (like a Dutch Oven), melt butter over medium-high heat. Add onions, carrots and celery. Cook for 5 minutes until vegetables begin to wilt. Add garlic and cook for 1 minute more. Add flour and stir to combine. Cook for 1 minute.
Add evaporated milk and chicken stock and quickly stir to combine.
Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered while you make the dumplings.
Using a wooden spoon or rubber spatula, stir together until dough ball forms. If the dough seems too dry, you can add an extra tablespoon of milk.
Using a large size cookie scoop, scoop the dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
Place the lid on the pot and lower the heat a little to a low simmer so the bottom of the soup doesn't burn but also keep the soup simmering to cook the dumplings. Cook for 15 minutes, gently stir the soup and dumplings and then cut one dumpling in half to make sure they are cooked through. If the dumplings are cooked through, serve hot, If not, cook an additional 2-3 minutes and check again.
Place everything except the rice in a crockpot. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Spoon into a bowl and top with a spoonful of cooked rice.