Ingredients

• 1/4 cup butter
  
  
• 1/4 cup all-purpose flour
  
  
• 2-1/2 cups chicken stock or broth*
  
  
• 1 cup cake flour or all-purpose flour
  
  
• 1 teaspoon baking powder
  
  
• 1/2 teaspoon snipped fresh thyme or 1/8 teaspoon dried thyme, crushed
  
  
• 1/2 teaspoon sugar
  
  
• 1/4 teaspoon salt
  
  
• Dash white pepper
  
  
• Dash ground sage
  
  
• Dash dried marjoram, crushed
  
  
• 1/2 cup milk
  
  
• 1 teaspoon finely shredded lemon peel
  
  
• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
  
  
• 2 cups chicken stock or broth*
  
  
• 1 cup chopped celery
  
  
• 1 cup chopped carrot
  
  
• 1 cup chopped, peeled celeriac or chopped, peeled potato
  
  
• 1/4 cup dry white wine, chicken stock or broth*
  
  
• 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
  
  
• Fried carrot chips (optional)
  
  
• Fresh thyme sprigs or snipped chives (optional)

Directions

1. For sauce, in a small saucepan, melt the butter. Stir in the 1/4 cup all-purpose flour. Cook and stir over medium heat for 3 minutes. Stir in the 2-1/2 cups chicken stock or broth. Simmer gently, uncovered, for 20 minutes, stirring often. Set aside.
   
   
2. Meanwhile, for dumplings, in a medium mixing bowl, stir together the 1 cup flour, the baking powder, the 1/2 teaspoon fresh or 1/8 teaspoon dried thyme, the sugar, salt, white pepper, sage and marjoram. Add milk and peel; stir until just moistened. Set bowl aside.
   
   
3. In a 3-quart saucepan, combine chicken pieces, the 2 cups chicken stock, the vegetables, wine and the 1 teaspoon fresh or 1/4 teaspoon dried thyme. Bring to boiling. Reduce heat; simmer.
   
   
4. Using a small ice-cream scoop or 2 spoons, form 1/8 of the dough into a dumpling; drop onto chicken-vegetable mixture. Repeat with remaining dough, making a total of 8 dumplings. Cover and simmer for about 10 minutes or until chicken is no longer pink and a wooden toothpick inserted into dumpling comes out clean.
   
   
5. With a slotted spoon, remove dumplings from vegetable mixture. Drain and discard chicken liquid from vegetable mixture. Stir in sauce. Return dumplings to saucepan. Heat through.
   
   
6. Ladle chicken mixture into 4 individual serving bowls. Top each serving with 2 dumplings. If you like, garnish with carrot chips and thyme sprigs or snipped chives. Makes 4 servings.