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1
Sift dry dumplings ingredients together in a large bowl.
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2
In a small bowl, lightly beat the eggs and milk together.
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3
Pour the liquid in the dry ingredients and gently fold.
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4
Mix just until the dough comes together, the batter should be thick and cake-like.
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5
Set aside.
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6
In a Dutch oven, melt butter and heat oil over medium heat.
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7
Add carrot, celery, garlic, and bay leaves.
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8
Saute until the vegetables are soft, about 5 minutes.
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9
Stir in the flour to make a roux.
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10
Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste.
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11
Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
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12
Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes.
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13
Stir in heavy cream.
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14
Fold the shredded chicken into the sauce and bring up to a simmer.
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15
Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture.
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16
The dumplings should cover the top of the sauce, but should not be touching or crowded.
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17
Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.
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18
Season with freshly cracked black pepper and garnish with chopped parsley if desired before serving.
