The Cooking Mawma

1: Shred your chicken and set aside.

2: In a Dutch oven, heat olive oil on medium.

3: Add onions, carrots, celery, garlic, butter, and flour; cook until veggies are softened, about 10 minutes.

4: Whisk in chicken broth slowly and bring to a boil over high heat.

5: Once boiled, reduce heat to low and simmer for 6 minutes until soup begins to thicken.

6: Stir in the milk, dill, salt, pepper, and chicken; simmer.

7: Meanwhile, make dumplings by combining flour, baking powder, salt, pepper, whole milk, and buttermilk in a bowl until the consistency is sticky.

8: Drop tablespoon balls directly into the soup.

9: Cover and cook for 20 minutes (dumplings should triple in size).

10: Mix and serve with green onions. Enjoy!