- In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Cook until the vegetables are tender, about 5 minutes.
- Add the garlic, dried parsley, poultry seasoning, and flour. Stir to coat the vegetables with the flour and cook for another minute.
- Gradually pour in the chicken broth or stock, stirring constantly to avoid lumps. Add the bay leaf, salt, and pepper. Bring the soup to a simmer and let it cook for 10 minutes.
- Stir in the cooked chicken and frozen peas. Continue cooking for another 5 minutes, or until the chicken is heated through and the peas are tender.
- While the soup is simmering, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- Drop spoonfuls of the dumpling batter onto the simmering soup. Cover the pot and let the dumplings cook for 10-12 minutes, or until they are cooked through and fluffy.
- Serve hot and enjoy!
This chicken and dumpling soup will warm your heart and fill your belly. It’s a timeless classic that never fails to delight. So why not give it a try? Your taste buds will thank you.
