- 60 ml (1/4 cup) butter
- 1 large onion, roughly chopped
- 2 celery stalks, trimmed and chopped
- 3 carrots, peeled and cut into 1/2-inch pieces
- 2 sprigs of thyme, chopped
- 2 garlic cloves, minced
- 45 ml (3 tablespoons) flour
- 1,5 l (6 cups) chicken broth
- About 750 ml (3 cups) cooked chicken, cut in chunks
- 250 ml (1 cup) small peas
- 60 ml (1/4) cup flat parsley, minced
- Salt and freshly ground pepper
- 500 ml (2 cups) cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier)
- 10 ml (2 teaspoons) baking powder
- 2 ml (1/2 teaspoon) salt
- 60 ml (1/4 cup) fresh herb leaves such as parsley, chives, and tarragon (optional)
- 30 ml (2 tablespoons) butter, melted
- 180 ml (3/4 cup) milk or buttermilk
- In a large pot, on medium heat, melt the butter and add onion, celery, carrot and thyme. Sauté until soft, but not browned, about 4-5 minutes. Add garlic and continue cooking 1 minute. Add flour and mix well for 2-3 minutes.
- Add chicken stock and whisk until it thickens. Add chicken meat and continue cooking on low heat while making the dumplings.
- For the dumplings, sift together flour, baking powder, and salt in a medium bowl. Add herbs, melted butter and milk to the dry ingredients. Gently mix with a wooden spoon until mixture just comes together. (Note: do not overmix! or your dumplings will turn out too dense.)
- Drop dumpling batter into the simmering stew by heaping teaspoons, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes. 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. If after 15 minutes they are still not cooked through (use a toothpick or skewer to test) cover pan again, and cook for another 5 to 10 minutes.
- Gently stir in peas and parsley. Ladle into soup plates and serve.