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1
Coat the bottom of your soup pot with butter and some olive oil. Heat it up and then add in your carrots and celery; saute. After about 8-10 minutes, add in the onion and continue to saute about 5-8 minutes or so. Added in diced garlic until fragrant, no more than minute or so; you don't want it to burn.
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2
Pour in your chicken stock and bring it to a boil. Once it is at a full boil, take it down to a simmer and allow it to go at a nice simmer for at least 45 minutes.
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3
While your soup simmers, boil water for your noodles, cook them, drain them and set them aside. I don't like to add mine into the soup until I am ladling it into my bowl. Now is also when you want to prepare your dumpling dough. Add your cooked chicken in the last few minutes so it can heat up.
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4
For the dumplings
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5
Note: I use grass-fed roll butter. It is much softer than the stick butter and makes it much easier to work with in a recipe like this!
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6
Mix your dry ingredients together. Cut in your butter; if you have a soft roll butter like I use, it is so easy you can just crumble it in with your fingers. Add in your milk and then mix it all together.
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7
Bring your soup back up to a gentle boil. Drop the dough mixture by small spoonfuls into your soup. You can make them larger if your prefer larger dumplings, but I think they cook up nicer when they are smaller. Cover the pot and cook 5 minutes or so, then uncover, flip the dumplings over to their other side, cover and cook another 10-15 minutes until they are cooked through.
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8
Once the dumplings are finished, added noodles to your soup bowl, then ladle in your soup and dumplings. Enjoy!
