Chicken and Dumpling Soup

Chop three ribs of celery into small pieces.

Dice one onion and add it to a bowl with the chopped celery.

Slice and chop two carrots and add them to the bowl with celery and onion.

Dice one shallot and add it to the bowl.

Mince three cloves of garlic.

In a mixing bowl, combine 1 ¼ cups of all-purpose flour, a pinch of salt, a pinch of garlic powder, and 1 teaspoon of baking powder.

Mix in 2 tablespoons of butter using your fingers to incorporate it into the flour mixture.

Add ½ cup of milk to the bowl and mix.

Add ¼ cup of sour cream and mix.

Add a splash of milk if needed to adjust consistency.

Stir in a generous amount of chives.

In a pot, drizzle some oil and heat over medium heat. Add the chopped celery, onion, and carrots.

Add salt and pepper to the vegetables.

Once the onions are translucent, add the minced garlic and cook for two more minutes.

Add 3 tablespoons of butter to the pot.

Once butter is melted, add 3 tablespoons of flour and mix immediately.

Cook for 2 minutes on medium heat.

Whisk in 1 12-ounce can of evaporated milk, a little at a time.

Once incorporated, add 2 cups of chicken stock and stir.

Let this cook for a minute and then add 2 more cups of chicken stock.

Add shredded chicken (about 2 chicken breasts).

Add 1 more cup of chicken stock, rosemary, dried thyme, paprika, more salt and pepper, and a teaspoonful of chicken bouillon.

Mix everything together and cover, cooking on medium-low heat for 10 minutes.

After 10 minutes, add the dumpling mixture, using two spoons or a scoop to drop the dumplings into the soup.

Cover and cook for 15 more minutes.

Garnish with chives and serve.