1 and 1/2 cups carrot, diced or sliced into rounds
1/2 cup celery, diced
3 cloves garlic, minced
2 bay leaves
Salt and pepper
1/4 cup flour
6 cups chicken stock
2 tablespoon fresh parsley, chopped
1 teaspoon Italian seasoning
3 cups potatoes, cubed (I used a mix of white and sweet)
1 cup frozen peas
1 cup frozen corn
3 cups cooked chicken, rough-chopped into bite-sized pieces
1/4 cup heavy cream or whole milk
Freshly ground black pepper, for garnish
Chopped flat-leaf parsley, for garnish
In a large, wide, soup pot or Dutch oven melt butter and heat oil over medium heat. Add onion, carrot, celery, garlic, and bay leaves. Season with salt and pepper. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add the parsley, Italian seasoning, potatoes, peas, and corn. Simmer for 15 minutes. Taste and season with salt and pepper if needed.
Stir in heavy cream/milk and chicken. Bring back up to a simmer.
Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. You may need to cook the dumplings in two batches if they don't fit in the pan all at once.
Season with freshly cracked black pepper and garnish with chopped parsley before serving.
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
3/4 to 1 cup buttermilk*
To prepare the dumplings: sift dry ingredients together in a large bowl.
In a small bowl, lightly beat the eggs and milk together; pour the liquid(start with 3/4 cup, add the remaining 1/4 cup if needed) in the dry ingredients and gently fold.
Mix just until the dough comes together, the batter should be thick and cake-like.