- 3 Tbsp. butter, unsalted
- 1 small yellow onion, minced
- 1 stalk celery, thinly sliced
- 2 carrots, diced
- 1 leek, finely chopped
- 1/4 cup all-purpose flour
- 3 cups homemade chicken stock or reduced-sodium chicken broth
- 2 cups chicken, diced
- 1/2 tsp. kosher salt
- 1/2 tsp. fresh ground black pepper
- 2 Tbsp. butter, unsalted
- 1 cup all-purpose flour
- 1 tsp. coarse kosher salt
- 1 tsp. baking powder
- 2 Tbsp. chopped fresh parsley, plus more for topping
- 1/2 cup whole milk
In a heavy pot, melt 3 Tbsp. butter over medium heat.
Add onion, celery, carrots, and leek. Cook 3-5 minutes until onions sweat.
Add 1/4 cup flour and stir for 1 minute.
Add chicken stock and bring to a boil. Reduce heat and simmer for 5 minutes.
Stir in chicken until cooked thoroughly, ~5 minutes.
Season with salt and pepper.
Mix flour, baking powder, salt, and parsley.
Cut in butter.
Stir in milk.
Make 6 equal dumplings.
* Dumplings will keep frozen (uncooked) for 3 months.
- Heat the chicken broth mixture slowly on low heat until unfrozen, stir frequently.
- Increase heat to medium. Add dumplings, cover, and cook for 12-15 minutes until dumplings are puffed and cooked thoroughly.