Chicken Dumpling Soup

In a large saucepan or Dutch oven, stir together cream of chicken, cream of celery, chicken broth, water and milk. Bring to a simmer over medium heat.

Heat oil in a skillet over medium-high heat. Add onion, celery, carrots and sauté until just softened. Add garlic and ginger and cook another 30 seconds. Add shredded chicken and mix well.

Transfer chicken mixture into the soup pot, and mix well. Add bay leaves, basil, parsley, salt and pepper and stir to incorporate all ingredients. Bring to a boil, then reduce heat to low, and simmer for 30-45 minutes.

While soup is simmering make the dumplings. In a medium bowl, stir together the flour, baking powder and salt/pepper. In another small bowl, mix together the milk and canola oil. Pour the milk mixture into the dry ingredients and stir just until moistened.

Drop tablespoons of the dumplings mixture into the simmering stew. Cover pot tightly, and bring to a boil. Reduce heat to a simmer and cook for about 12 to 15 minutes total. You can flip them over halfway through if you’d like. Ladle into bowls and serve hot. Enjoy!