Chicken & Dumpling Soup | 8 Broads in the Kitchen

Ingredients

• ¼ cup butter
• 1 large onion, diced
• 4 large carrots, sliced
• 4 stalks celery, diced
• 2 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• ½ teaspoon dried sage
• 1/8 teaspoon nutmeg
• 1 teaspoon fresh rosemary, finely chopped
• 3 pounds chicken thighs, bone in and skin on
• 2 quarts chicken stock
• 2 tablespoons flour
• 2 cups flour
• 3 teaspoons baking powder
• ¼ cup cold shortening
• 1/3 cup broth (from the pot)