• 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 broth or stock
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cups cooked chicken cut in small cubes
  • 1 cup frozen peas

Dumpling Recipe

  • 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)


  1. Melt butter over medium heat in a 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.
  2. Remove the bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas and simmer for an additional 5 minutes.
  3. In a medium bowl, mix 1 cup flour, baking powder, sugar, and salt. Cut in butter with a 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.


  • Use a Dutch oven or heavy stockpot with a tight-fitting or heavy lid.
  • The bay leaf should be removed from the soup prior to eating as they have sharp edges and could pose a choking hazard.  I find it easier to remove it before making the dumplings.
  • As tempting as it may be, do not lift the lid while the dumplings are cooking, as the air in the pot must remain hot and steamy to cook the dumplings properly.
  • If you’re looking for an easy way to add chicken to this recipe, using shredded rotisserie chicken can be a great option. Ready-cooked rotisserie chickens are available in almost every local grocery store, warehouse store, and even Walmart and Target.
  • While cooking the dumplings, keep the heat down to a low simmer so as not to scorch the soup.
  • If the dumplings do not puff up quite enough, quickly cover the pot and cook for an additional 1-2 minutes.
  • Store leftovers in an airtight container in the fridge for up to 3 days. To reheat your food, you can either use the stovetop on low heat or microwave it with reduced power.
  • To freeze, first cool completely, then spoon into a freezer-safe storage container and freeze for up to 3 months. Thaw in the fridge overnight and reheat over low heat on the stovetop or in the microwave at reduced power.

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