• Heat cooking oil in Dutch Oven over medium heat and add carrots, celery, and onions. Saute until tender. (Tip: carrots take longest to cook so I often add them in before I chop up the celery and onion)
• Add garlic and cook for 1-2 minutes longer, or until garlic is fragrant.
• Remove carrots, celery, onion, and garlic from the pot and set aside.
• Turn the heat on low and add 1 stick of butter and let melt, then sprinkle in flour. Whisk the mixture to form a roux and continue cooking for 3-5 minutes to cook out any flour taste, continually whisking.
• Slowly stir heavy cream into the roux, continuing to whisk.
• Once the cream has been incorporated stir in chicken stock.
• Add chicken, herbs, and seasonings to the soup and let simmer 30+ minutes while you make the dumplings.

Dumplings

• Combine together flour, baking powder, salt, parsley, eggs, and milk in a large bowl.
• Roll together marble-sized dumplings and add to the soup. They will expand as they cook. (Tip: It is easiest to roll the dumplings with wet hands)
• Continue to cook the soup for 15 minutes, or until dumplings are cooked through.