This soup is a bowl of comfort on a cold Autumn night. Chicken and vegetables in a creamy soup topped with mini dumplings.
Saute the onion in the olive oil for 2-3 minutes. Add the garlic and saute for an additional minute. Add in the celery and carrots and cook for 5-6 minutes.
Blend in the chicken broth and add the chicken breasts. Cook for 20-30 minutes on medium until the chicken is fully cooked. Remove the chicken, chop and return to pot. Cook for an additional 10 minutes. Add the peas.
Blend the 3 tbsp flour with 3 tbsp of water to make a paste. Slowly whisk the flour mixture into the soup. Simmer for 10 minutes stirring frequently until the broth has started to thicken.
For the dumplings, mix the flour, baking powder and salt together. Cut in the butter until it is evenly distributed and smaller than pea size. Stir in the milk to make a dough. Drop by tsp onto the top of the soup. Allow to cook uncovered for 10 minutes, cover and cook an additional 10 minutes. Serve.