- Prep the Broth and Veggies: In a Dutch oven or large stockpot, melt the 2 tablespoons of butter over medium heat. Sauté the ½ onion, 3 stalks celery, and 2 carrots for about 4-5 minutes until they are aromatic and begin to soften. Stir in the 2 minced garlic cloves, ½ tablespoon dried parsley, and ½ teaspoon poultry seasoning, cooking and stirring for about one minute until fragrant.
- Roux and Broth Infusion: Sprinkle the 1 ½ tablespoons of flour into the vegetable mixture, stirring to create a roux. Gradually pour in the 6 cups of chicken broth and add the 1 bay leaf. Reduce the heat and let the soup simmer for approximately 25 minutes to allow the flavors to meld.
- Finishing Touches: Discard the bay leaf. Season the soup with salt and pepper to your preference. Add the 2 cups of cooked chicken and 1 cup of frozen peas, and let the mixture simmer for an additional 5 minutes.
- Prepare the Dumplings: In a separate bowl, whisk together the 1 cup of flour, 2 teaspoons of baking powder, 1 teaspoon of sugar, and a dash of salt. Using a pastry cutter, cut in the 2 tablespoons of unsalted butter until the mixture has a crumbly texture. Pour in the ½ cup of milk and mix until a soft dough forms.
- Cook the Dumplings: Drop small spoonfuls of the dumpling dough into the simmering soup. Seal the pot with a tight-fitting lid and simmer for 15 minutes. Do not lift the lid during this time to ensure the dumplings cook properly.
Serve this classic, hearty soup while it’s hot!
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