– unsalted butter – onion, – carrots – parsnip – celery stalk – peas – chicken stock – garlic cloves – bay leaves – thyme – fresh parsley – boneless chicken – Wheat Flour – Parmigiano cheese – baking powder – cold milk – Salt & Black Pepper
I cut all my veggies about the same size so they all cook evenly. Dusting the dumplings with flour before adding them to the stock helps to hold them together and the flour that escapes into the soup will make it thick and creamy.