Ingredients

• 2 Tbsp Butter
• 1 medium Onion, diced
• 2 Celery Stalks, diced
• 2 medium Carrots, peeled and cut into ¼-inch rounds
• 2 cloves Garlic, minced
• 1 ½ tsp Salt
• Black Pepper, to taste
• ¼ cup Organic Unbleached White All-Purpose Flour
• 6 cups Chicken Broth or Stock
• 3 cups cooked Chicken, shredded

• 1 ½ cups Self-Rising Flour
• ¾ cup Buttermilk
• 2 Tbsp melted Butter

• 1 ½ cups Organic Unbleached White All-Purpose Flour
• 2 ¼ tsp Baking Powder
• ½ tsp Salt
• ¾ cup Buttermilk
• 2 Tbsp melted Butter

• Chopped fresh Parsley
• Cracked Black Pepper

Instructions

1. In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Add onion and celery and sauté for 3-4 minutes. 

2. Add carrots, garlic, salt and pepper. Cook for another minute, until fragrant. 

3. Sprinkle in flour and stir to coat the vegetables. Cook for 30 seconds to eliminate the raw flour taste. 

4. Pour in chicken broth and stir to combine. Bring to a simmer and cook uncovered until the vegetables are tender, about 8 minutes. 

5. While vegetables are simmering, prepare dumplings. In a medium bowl, stir together all ingredients—whether using self-rising flour or the all-purpose flour variation—until a shaggy dough forms and no dry bits remain. Set aside. 

6. Once vegetables are tender, stir in shredded chicken. Bring the soup back to a gentle simmer and taste; adjust seasoning with salt and pepper as needed. 

7. Using a spoon or 1-oz cookie scoop, drop dumpling dough into the simmering soup, leaving space between each one. 

8. Cover and simmer gently for 8–12 minutes, or until dumplings are puffed and cooked through in the center. 

9. Garnish with chopped parsley and cracked black pepper. Serve immediately.