Step 1

Prepare the vegetables and remove the breast meat from the rotisserie chicken. Discard the skin.

Step 2

Add the olive oil to a large pot over high heat and add the carrots and onions. Cook for 6-8 minutes until both begin to soften. (I used a Ninja Foodi pressure cooker, but you can use a stovetop all the same.)

Step 3

Add the garlic, black pepper, sage, and nutmeg. Stir and cook until the garlic is fragrant, about 1 minute.

Step 4

Add the chicken broth, cream of chicken soup, rotisserie chicken, and bay leaves to the pot. Bring to a boil before reducing to low-medium heat and adding the peas.

Step 5

While the chicken soup comes up to a boil begin by mixing the dumpling dry ingredients together and cutting in the butter with a fork.

Step 6

Add the Greek yogurt and mix until a dough begins to form. Don't over mix.

Step 7

Use your hands to work the remaining dry ingredients into the dough and divide the finished dough into 16 small pieces. (The dough will weigh 400 grams so each will weigh 25 grams.)

Step 8

Remove the bay leaves before placing the dumplings on top of the chicken soup. If you're using a pressure cooker, seal the pot and cook on high for 5 minutes with a quick release. (If you're using the stovetop, cover the pot and simmer for 15-20 minutes.)

Step 9

The dumplings should be tender and buoyant. You can use the toothpick test to make sure they're cooked through.