• Pot
• Microplane or grater

Soup:

• 5 cups chicken stock
• 2 cups soffrito ~1/2 onion, 2 stalks celery, 1 carrot all diced
• 1 cup frozen peas
• 2 carrots chopped 1/4“ rounds
• 2 cloves garlic rough chopped
• 1 tablsepoon dried parsley
• 1 tablespoon dried thyme
• 3 tablespoons butter
• 2 bay leaves
• 1/2 breast chicken cooked, cubed

Dumplings:

• 1 cup flour
• 1/2 cup milk
• 2 tablespoons butter cold/frozen, grated into flour
• 2 teaspoons baking powder
• 1 teaspoon white sugar
• 1/2 teaspoon salt

1. Melt butter over medium heat; cook soffrito until soft (~8 minutes)
2. Reduce to low heat; add garlic, parsley, and thyme (~1 minute)
3. Sprinkle in 2 tablespoons flour, stirring constantly (~1 minute)
4. Add chicken stock, bay leaves, carrots; simmer 20 min
5. Make dumplings grate cold/frozen butter into flour, add dry ingredients, then stir in milk until just combined and still a little lumpy
6. Remove bay leaves; add salt/pepper to taste; add chicken
7. Drop dumplings singly into soup; cover and simmer 15 minutes
8. Cool and serve :)