8-10cupschicken stockmore or less broth for preference
Dumplings
1cupflour
2teaspoonsbaking powder
1teaspoon white sugar
½teaspoonsalt
1Tablespoonbutter
½cupmilk
Instructions
Place the onions and butter in a large stockpot or Dutch oven over medium-high heat.
Fry the onions until soft, then add in the celery and carrots.
Fry for another 4-5 minutes, then add in the poultry seasoning.
Fry for 1 minute, then pour in the broth and bring to a low simmer.
Prepare the dumpling dough - Whisk all of your dry ingredients together. Cut in the butter until it's small pea sized bits in the dry mixture. Add your milk and mix well. Set aside and let it rest for 5 minutes.
Add in the chicken and the vegetables.
Add in the dumpling dough by tablespoonful (about the size of a ping pong ball) onto the top of the soup. Ensure there is enough broth, if not you can add more broth and bring it back up to a simmer. The dumplings will absorb some liquid.
Cover the pot with a tight fitting lid and let it lightly simmer on low for 13-16 minutes. Do not lift the lid during this time. The dumplings are done when a toothpick inserted into the center comes out clean.