INGREDIENTS:
2 tablespoons butter
1/2 large onion chopped
3 stalks celery chopped
2 large carrots sliced in 1/4 inch rounds
2 cloves garlic finely minced
1/2 tablespoon dried parsley
1/2 teaspoon poultry seasoning
1 1/2 tablespoon flour
6 cups chicken stock
1 bay leaf
Salt and pepper to taste
2 cups cooked chicken cut in small cubes
1 cup frozen peas
1 cup flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons unsalted butter
1/2 cup milk (2% or whole)
INSTRUCTIONS:
- Melt butter over medium heat in dutch oven or stockpot. Add onion, celery and carrots and cook until fragrant; approximately 4-5 minutes. Reduce heat to low.
- Add garlic, parsley and poultry seasoning; cook for 1 minute stirring constantly. Sprinkle in 1 1/2 tablespoon flour; cook for 1 minute stirring constantly. Stir in chicken stock and bay leaf; simmer for 25 minutes.
- Remove bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas and simmer for an additional 5 minutes.
- In medium bowl mix 1 cup flour, baking powder, sugar and salt. Cut in butter with pastry cutter. When crumbly add milk and stir just until combined. Drop by small spoonfuls into simmering soup.
- Cover and cook for 15 minutes without removing the lid.