Step 1

In a medium bowl, whisk together 1 cup flour, baking powder, garlic powder, salt and parsley.

Step 2

Slowly add in ½ cup milk and 1 Tablespoon olive oil. Stir with a spoon. Mixture should be slightly sticky.

Step 3

Shape into 8 dumplings, arrange on a flat surface and refrigerate until chilled, about 15 minutes.

Step 4

Meanwhile, heat 1 Tablespoon oil in medium saucepot.

Step 5

Add onion, carrots, celery, marjoram, kosher salt and pepper and cook 5-7 minutes or until vegetables are tender crisp.

Step 6

In small bowl combine 1/2 cup milk and 1/4 cup flour until smooth.

Step 7

Stir milk mixture and chicken broth into the pot and bring to a boil. Boil until mixture thickens, about 1 minute.

Step 8

Stir in chicken.

Step 9

Reduce heat to low and top the soup with the chilled dumplings.

Step 10

Simmer until the vegetables are tender and the dumplings are cooked through, turning at least once, about 20 minutes