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Export 15 ingredients for grocery delivery
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.
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