Chicken Dumplings Soup (Print Version)

# Ingredients:

01 - 1 yellow onion, diced.
02 - 2 celery sticks, chopped.
03 - 2 large carrots, chopped.
04 - 2 tablespoons olive oil.
05 - 1 garlic clove, minced.
06 - 5 tablespoons unsalted butter.
07 - 1/3 cup plain flour.
08 - 6 cups chicken stock (low-sodium).
09 - 4 teaspoons chicken bouillon paste.
10 - 1/4 teaspoon dried rosemary.
11 - 1/4 teaspoon ground sage.
12 - 1/4 teaspoon dried thyme.
13 - 1 teaspoon kosher salt.
14 - 1/2 teaspoon black pepper.
15 - 1.5 pounds chicken breasts or thighs.
16 - 12 ounces evaporated milk.
17 - 1/2 cup frozen peas.
18 - For dumplings: 1 2/3 cups plain flour.
19 - 1/2 teaspoon salt.
20 - 1 tablespoon baking powder.
21 - 1/4 cup sour cream.
22 - 3/4 cup milk.
23 - 2 tablespoons butter (melted).

# Instructions:

01 - Sauté the carrots, celery, and onion in oil for around 3 minutes. Toss in garlic for 30 seconds, then add the butter and flour.
02 - Slowly stir in broth and bouillon paste. Add the herbs, salt, and pepper. Toss in chicken and simmer for 10 minutes.
03 - Combine the flour, baking powder, salt, milk, sour cream, and butter until mixed well.
04 - Scoop small drops of dough into the simmering mix. Cover and let it cook for 12–15 minutes until soft and done.
05 - Stir in the evaporated milk, diced chicken, and peas. Add seasoning if needed, then garnish with parsley if you like.

# Notes:

01 - Rotisserie chicken works too.
02 - A wide pot gives more room for dumplings.
03 - Try it in a slow cooker!