Chicken Dumpling Soup

A comforting chicken dumpling soup with a savory broth, tender shredded chicken, and pillowy dumplings, perfect for weeknights and cold days.

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In a dutch oven or large stock pot, melt the unsalted butter over medium-low heat. Add the onion and celery, sauté for 5-7 minutes.
Add the minced garlic and cook for 30 seconds.
Mix in the all-purpose flour and cook for 1 minute.
Add the dry white wine and let simmer for 2 minutes.
Add the chicken stock, sliced carrots, cubed potatoes, bay leaf, thyme, seasoned salt, and black pepper. Stir to combine.
Bring to a boil, reduce heat to low, cover, and simmer for 10-12 minutes.
While the soup simmers, mix the dumpling dough by combining all-purpose flour, kosher salt, and baking powder in a medium bowl. Make a well and add milk and melted butter, stir until combined.
Once the potatoes are tender, stir in the shredded chicken, peas, and cream or milk.
Bring back to a simmer and drop spoonfuls of the dumpling dough over the top.
Cover and simmer on low for 7-10 minutes until dumplings are cooked through.
Sprinkle with parsley and serve immediately.

For a lighter version, reduce butter and use low-fat milk. You can customize with herbs like tarragon or dill.