Hearty Chicken Dumpling Soup for Comforting Nights

A comforting Chicken Dumpling Soup with chicken, vegetables, and fluffy dumplings in a creamy broth.

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Melt 3 tablespoons unsalted butter in a dutch oven over medium-low heat. Add onion and celery; sauté until softened, about 5-7 minutes. Stir in garlic and cook for 30 seconds.
Mix in ¼ cup all purpose flour and cook for 1 minute.
Add ½ cup dry white wine, increase heat to medium-high, and simmer for 2 minutes.
Add 6 cups chicken stock, sliced carrots, cubed potatoes, bay leaf, thyme, seasoned salt, and black pepper. Stir to combine.
Bring to a boil, then reduce heat to low and simmer for 10-12 minutes until potatoes are tender.
Prepare dumplings in a bowl by mixing 2 cups flour, kosher salt, and baking powder. Make a well and add ¾ cup milk and melted butter. Stir until combined.
Add shredded chicken, peas, and cream to the soup. Remove bay leaf and thyme.
Bring soup back to a simmer. Spoon ½ tablespoon of dumpling dough on top of soup.
Cover and simmer for 7-10 minutes until dumplings are cooked through.
Serve immediately, garnished with parsley.