Country-Style Chicken Soup with Dumplings

Ingredients:

Chicken soup

• 2 chickens weighing 1.3 kg each, cut into 6 pieces and backs
• 110 g unsalted butter
• 6 medium carrots, cut into 2.5cm pieces.
• 6 cloves garlic, thinly sliced
• 4 celery stalks, cut into 2.5cm pieces.
• 2 large leeks, white part only, cut into 1cm pieces and soaked in cold water to remove sand
• 2 medium onions, cut into 1cm pieces.
• 1 tbsp poultry seasoning
• 0.5 cups premium flour

dumplings

• 2.5 cups of flour
• 3/4 cup milk + more as needed
• 2 tablespoons butter
• 1 tbsp baking powder
• 2 teaspoons of salt
• 2 large eggs
• 1/4 cup chopped parsley

Preparation:

1. Soup:
   
   Place the chicken pieces and backs in a large saucepan and cover with 1/6 cup of water. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, 25-30 minutes.
2. Using tongs, remove the chicken from the pan and set it aside to cool; discard the backs. Once the chicken is cool enough to handle, remove the meat from the bones and shred; set it aside. Strain the chicken broth and keep it warm.
3. In a medium saucepan over medium heat, melt the butter and add the carrots, garlic, celery, leek, onion, and poultry seasoning. Cook the vegetables until they begin to soften, 8-10 minutes, then stir in the flour.
4. Add the reserved chicken broth, bring to a boil, then reduce heat and simmer until the soup thickens slightly and the vegetables are softened, about 25 minutes. Add the shredded chicken and bring the soup back to a simmer.
5. dumplings:
   
   Place the flour in a medium bowl. Using two butter knives, fold in the milk, butter, baking powder, salt, and eggs. If necessary, add a little more milk, 1 tablespoon at a time. The dough should be moist but not runny.
6. Pull out about ¼ cup pieces of dough and drop them directly into the boiling soup. Cover and simmer for 10-12 minutes. Sprinkle with chopped parsley and serve.