Chicken Dumpling Soup

Ingredients

• •6 T butter (for cooking)
• •1 large onion (chopped)
• •1 cup carrots (halved lengthwise and then in quarters)
• •1 cup celery and leaves (chopped (about 3 spears))
• •1.5 tablespoon Fresh thyme leaves
• •2 Sprig fresh sage
• •2.5 tsp salt (to taste)
• •1 tsp fresh cracked pepper
• •1.5 tsp Emeril’s original or Italian seasoning
• •2 large clove garlic (minced)
• •Garlic powder
• •2.5 pounds chicken (chopped in chunks( I prefer boneless))
• •0.5 cup white wine
• •6 cups chicken stock
• •3 cups cake flour
• •3 teaspoons baking powder
• •1.25 teaspoon salt
• •3 tablespoons butter (melted)
• •1.25 cup milk
• •0.3333333333333333 cup fresh herb leaves (such as parsley)

Instructions

1. Melt butter in a large pot or Dutch oven over medium heat.
2. Add vegetables and cook until onions are translucent.
3. Add garlic and stir for a minute.
4. Add wine , broth, herbs, salt and pepper.
5. Simmer until chicken is tender.
6. Prepare dumplings and add.
7. Whisk together flour, baking powder, and salt in a medium bowl.
8. Add (optional) chopped fresh herbs.
9. Add melted butter and milk to the dry ingredients.
10. Gently mix with a wooden spoon until mixture just comes together. (Note: do not over-mix or your dumplings will turn out too dense.)
11. Drop dumpling batter into the simmering stew by heaping tablespoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.)
12. Cover and simmer until dumplings are cooked through, about 20 minutes.
13. Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.
14. If after 20 minutes the dumplings are still not cooked through (use a toothpick or skewer to test), then cover pan again and cook for another 5 to 10 minutes.
15. Enjoy!!