CHICKEN DUMPLING SOUP

Chicken Dumpling Soup image

Provided by Beth Pierce @smalltownwoman

Categories Chicken

Number Of Ingredients 19

2 tablespoon(s) 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(s) dried parsley
1/2 teaspoon(s) poultry seasoning
1 1/2 tablespoon(s) flour
6 cup(s) chicken stock
1 bay leaf
2 - salt and pepper to taste
2 cup(s) cooked chicken cut in small cubes
1 cup(s) frozen peas
1 cup(s) flour
2 teaspoon(s) baking powder
1 teaspoon(s) sugar
1/2 teaspoon(s) salt
2 tablespoon(s) unsalted butter
1/2 cup(s) cup milk (2% or whole)

Steps:

Melt butter over medium heat in dutch oven or stockpot. Add onion, celery and carrots and 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 tablespoon 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 and simmer for an additional 5 minutes.
In medium bowl mix 1 cup flour, baking powder, sugar and salt. Cut in butter with pastry cutter. When crumbly add milk and stir just until combined. Drop by small spoonfuls into simmering soup. Cover and cook for 15 minutes without removing the lid.