Soup Ingredients:

• 1 Tbl. olive oil
• 5 Tbl. butter
• 1 small onion, diced
• 1 c. carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 tsp. worcestershire sauce
• 1 tsp. hot sauce
• ⅓ c. flour
• 4 ½ c. chicken broth
• 1 ½ c. half and half
• ¾ c. frozen peas
• Rotisserie chicken, to taste
• 1 tsp. onion powder
• ½ tsp. each basil, parsley, thyme, rosemary, mustard powder
• ¼ tsp. sage
• ⅛ tsp. pepper

Dumpling Ingredients:

• 2 c. flour
• 2 tsp. baking powder
• 2 tsp. sugar
• ½ tsp. baking soda
• ½ tsp. garlic powder
• 1 tsp. salt
• ¾ c. sour cream
• ¼ c. milk
• 4 Tbl. butter, melted

Directions:

Sauté olive oil, butter, onion, carrots, celery, and garlic. Add worcestershire sauce and hot sauce.

Stir in flour until combined, then add chicken broth, half & half, and peas. Add all spices and simmer on low while preparing dumplings.

Combine dry dumpling ingredients in one bowl and wet ingredients in another. Add wet mixture to dry and mix just until combined.

Add shredded chicken to the soup and stir. Scoop dumplings and place on top of the soup mixture.

Increase heat to medium and simmer for about 15 minutes until dumplings are cooked through.

Tips:

Do not stir the dumplings once placed on top of the soup — let them cook and steam on top of the mixture.