Ingredients

Broth

• 1 medium diced onion

• 1 cup sliced carrots

• 2 sliced celery sticks

• 4 tablespoons butter

• salt & pepper to taste

• 1 large bay leaf

• 1/4 cup all-purpose flour

• 1 can cream of chicken soup (10.75 oz)

• 6 cups chicken stock or broth

• 3 cups cooked & chopped chicken

• 2 teaspoons poultry seasoning

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon dried tarragon

  Dumplings

• 4 cups all-purpose flour

• 1 cup cold butter

• 2 cups milk

• 2 tablespoons baking powder

• 2 teaspoons salt

Directions

1. In a large heavy bottomed pot, melt the butter. Add diced onion, sliced carrots and celery. Cook for 5-8 minutes, until the vegetables are translucent.

2. Add 1/4 cup all-purpose flour, stirring to coat the vegetables.

3. Add bay leaf, soup, chicken broth, chopped chicken, poultry seasoning, garlic powder, onion powder, tarragon & salt & pepper to taste. Stir well.

4. Bring to a boil, reduce heat & simmer.

5. Prepare dumplings: Whisk together flour, baking powder, and salt in a large mixing bowl.

6. Using a pastry cutter or a fork, cut the butter into the flour mixture until butter is worked into pea-sized balls.

7. Fold the milk into the batter just until combined, being careful not to overmix. The dough should look sticky and thick.

8. Use a spoon or ice cream scoop to divide the dumpling dough & drop them into the simmering broth.

9. Once all the dumplings have been dropped into the soup adjust your heat slightly to ensure a gentle simmer. Cover with lid for 20 minutes.

10. Use a large spoon to gently press the dumplings into the broth. Remove from heat & cool for 5 minutes before serving.