Step 1

Heat the oil in a large, deep frying pan over medium-high heat. Cook the chicken, in 2 batches, for 3 minutes each side or until golden. Transfer to a plate and set aside.

Step 2

Reduce heat to medium. Add the onion, carrot and celery to the pan and cook, stirring often, for 5 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until aromatic. Sprinkle with the flour and cook, stirring, for 30 seconds. Gradually add the stock, stirring constantly, until well combined. Cover pan and bring to a simmer. Reduce heat to low and simmer for 10 minutes.

Step 3

Meanwhile, make dumplings. Place the flour in a medium bowl. Add a pinch of table salt. Make a well in the centre. Add the cream and soda water. Use a spatula to stir until just combined (do not overmix).

Step 4

Add the cream to the pan and stir until combined. Bring to a simmer. Spoon dessertspoonfuls (about 8 heaped) of the dumpling dough onto the chicken mixture. Cover and cook over low heat for 15 minutes or until dumplings and chicken are cooked through.

Step 5

Sprinkle with parsley to serve.