Chicken Dumpling Soup

Melt butter over medium heat in Dutch oven or stockpot. Add onion, celery and carrots and 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 flour and cook for 1 minute, stirring constantly. Stir in chicken stock and bay leaf, simmer for 25 minutes.

Remove bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas and simmer for an additional 5 minutes.

For the dumplings, in medium bowl, mix lour, baking powder, sugar and salt. Cut in butter with pastry cutter. When crumbly, add milk and stir just until combined. Drop by small spoonfuls into simmering soup. Cover and cook for 15 minutes without removing the lid.