Ingredients:
2 tablespoons butter
1/2 large onion, chopped
3 stalks celery, chopped
2 large carrots, sliced into 1/4-inch rounds
2 cloves garlic, finely minced
1/2 tablespoon dried parsley
1/2 teaspoon poultry seasoning
1 1/2 tablespoons flour
6 cups chicken stock
1 bay leaf
Salt and pepper to taste
2 cups cooked chicken, cut into small cubes
1 cup frozen peas
1 cup flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons unsalted butter
1/2 cup milk (2% or whole)
Instructions:
Melt butter over medium heat in a Dutch oven or stockpot. Add onion, celery, and carrots; cook until fragrant, approximately 4-5 minutes. Reduce heat to low.
Add garlic, parsley, and poultry seasoning; cook for 1 minute, stirring constantly. Sprinkle in 1 1/2 tablespoons of flour; cook for an additional 1 minute, stirring constantly. Stir in chicken stock and bay leaf; simmer for 25 minutes.
Remove the bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas, then simmer for an additional 5 minutes.
In a medium bowl, mix 1 cup of flour, baking powder, sugar, and salt. Cut in butter with a pastry cutter. When crumbly, add milk and stir just until combined. Drop small spoonfuls into the simmering soup. Cover and cook for 15 minutes without removing the lid.