Chicken and Dumplings Soup - Food Club

Ingredients

• 5 tablespoons butter, divided
• 1 yellow onion, diced
• 2 large carrots, diced
• 2 ribs celery, diced
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 cup chopped fresh parsley (plus more for serving)
• 6 cups chicken stock
• 2 tablespoons cornstarch
• 3 cups shredded rotisserie chicken
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 3/4 cups milk
• Melt the remaining 3 tablespoons of butter. Whisk together flour, baking powder, and remaining teaspoon of kosher salt. Stir melted butter and milk into flour mixture until no dry flour remains.
• Dollop spoonfuls of dumpling mixture into simmering soup. Cover and cook for 10 to 15 minutes, or until the dumplings have doubled in size and are cooked through. Garnish with more chopped parsley.