Ingredients:
For the Soup:
4 tablespoons butter
2/3 cup finely sliced onion
2–3 carrots, chopped
3 celery stalks, chopped
1/3 cup minced garlic cloves
8 cups chicken stock
2 pounds shredded cooked chicken
1/4 teaspoon salt
1/2 teaspoon black pepper
2 bay leaves
1 tablespoon dried parsley
To Thicken the Soup:
3 tablespoons cornstarch
3 tablespoons water
For the Dumplings:
1 1/2 cups flour
1/8 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons chilled butter
3/4 cup milk
Instructions:
1. Prepare the Soup Base:
In a large 8-quart pot, melt the butter over medium heat.
Add the onion, carrots, and celery to the pot. Cook while stirring occasionally until the onion is soft and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the shredded chicken and chicken stock to the pot. Season with salt, pepper, bay leaves, and parsley. Stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook while you prepare the dumplings.
2. Prepare the Dumplings:
In a large bowl, combine the flour, baking soda, and salt.
Grate the chilled butter using a cheese grater, then mix it into the flour mixture until it resembles coarse crumbs.
Gradually add the milk, stirring until a dough forms. Knead the dough gently in the bowl, if needed, until it comes together.
Roll the dough into a ball and cut into 1-inch pieces.
3. Add the Dumplings to the Soup:
Drop the dough pieces into the simmering soup.
Cover the pot and let the soup simmer for 15–20 minutes, or until the dumplings float to the surface and are cooked through.
4. Thicken the Soup:
In a small bowl, mix the cornstarch and water until smooth.
Gradually stir the cornstarch mixture into the soup, stirring constantly, until the soup thickens to your desired consistency.
5. Serve:
Remove the bay leaves from the pot.
Ladle the soup into bowls and enjoy this warm and comforting dish!
