Chicken and Dumpling Soup

Ingredients:

• 2 tablespoons Butter
• 1/2 large Onion, chopped
• 3 stalks Celery, chopped
• 2 large Carrots, sliced in 1/4 inch rounds
• 2 cloves Garlic, finely minced
• 1/2 tablespoon Dried parsley
• 1/2 teaspoon Poultry seasoning
• 1 1/2 tablespoons Flour
• 6 cups Chicken stock
• 1 Bay leaf
• Salt and Pepper to taste
• 2 cups Cooked chicken, cut into small cubes
• 1 cup Frozen peas

For Dumplings:

• 1 cup Flour
• 2 teaspoons Baking powder
• 1 teaspoon Sugar
• 1/2 teaspoon Salt
• 2 tablespoons Unsalted butter
• 1/2 cup Milk (2% or whole)

Instructions:

1. Prepare Soup Base:
   • Melt butter over medium heat in a Dutch oven or stockpot.
   • Add onion, celery, and carrots. Cook until fragrant, approximately 4-5 minutes. Reduce heat to low.
   • Add garlic, parsley, and poultry seasoning; cook for 1 minute, stirring constantly.
   • Sprinkle in 1 1/2 tablespoons flour; cook for 1 minute, stirring constantly.
   • Stir in chicken stock and bay leaf; simmer for 25 minutes.
   • Remove bay leaf. Season with salt and pepper to taste.
   • Add chicken and frozen peas, simmer for an additional 5 minutes.
2. Prepare Dumplings:
   • In a medium bowl, mix 1 cup flour, baking powder, sugar, and salt.
   • Cut in butter with a pastry cutter until crumbly.
   • Add milk and stir just until combined.
3. Add Dumplings to Soup:
   • Drop dumplings by small spoonfuls into simmering soup.
   • Cover and cook for 15 minutes without removing the lid.

Enjoy your comforting Chicken and Dumpling Soup!