Step 1

Make the chicken

Step 2

Heat the olive oil in a large stockpot over medium heat

Step 3

Once the oil is glistening, add the onion, carrots, and celery and cook until the veggies are beginning to soften, about 8-10 minutes

Step 4

Add the garlic and cook, stirring, until fragrant, about 1 more minute.Add the butter and whisk until melted

Step 5

Sprinkle in the flour and cook, whisking continuously, until fully incorporated, about 2 minutes

Step 6

Slowly stir in the chicken stock, then bring to a boil over high heat

Step 7

Reduce the heat to medium-low to and simmer until the carrots and celery are tender, and the soup has thickened about 5-6 minutes

Step 8

Stir in the milk, salt, pepper, dill, and chicken and let simmer.Meanwhile, make the dumplings

Step 9

In a large bowl, whisk together the flour, baking powder, salt and pepper

Step 10

Make a well in the center of the flour mixture and pour in the buttermilk and whole milk

Step 11

Using a wooden spoon carefully mix dumpling dough, stirring just until moistened (do not overmix)

Step 12

Drop tablespoon-size dough balls into the soup

Step 13

Cover and cook until dumplings have quadrupled in size and have a biscuit-like texture, about another 15 minutes

Step 14

Stir, to incorporate the dumplings

Step 15

Divide between bowls and top with green onions, sprinkle with salt and freshly cracked black pepper to taste.