Chicken and Dumpling Soup

Fixings:

• 2 tablespoons spread

• 1/2 huge onion hacked

• 3 stems celery hacked

• 2 huge carrots cut in 1/4 inch adjusts

• 2 cloves garlic finely minced

• 1/2 tablespoon dried parsley

• 1/2 teaspoon poultry preparing

• 1 1/2 tablespoon flour

• 6 cups chicken stock

• 1 sound leaf

• Salt and pepper to taste

• 2 cups cooked chicken cut in little 3D shapes

• 1 cup frozen peas

• 1 cup flour

• 2 teaspoons baking powder

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 2 tablespoons unsalted margarine

• 1/2 cup milk (2% or entirety)

Guidelines:

Soften spread over medium intensity in dutch stove or stockpot. Add onion, celery and carrots and cook until fragrant; around 4-5 minutes. Lessen intensity to low.

Add garlic, parsley and poultry preparing; cook for brief blending continually. Sprinkle in 1 1/2 tablespoon flour; cook for brief blending continually. Mix in chicken stock and straight leaf; stew for 25 minutes.

Eliminate sound leaf. Season with salt and pepper to taste. Add chicken and frozen peas and stew for 5 extra minutes.

In medium bowl blend 1 cup flour, baking powder, sugar and salt. Cut in margarine with cake shaper. At the point when brittle add milk and mix just until joined. Drop by little spoonfuls into stewing soup. Cover and cook for 15 minutes without eliminating the top.