1 small yellow onion, minced 1 stalk celery, thinly sliced 2 carrots, peeled and diced medium 3 tablespoons unsalted butter ¼ cup all-purpose flour 2 cups chicken broth 2 cups cooked chicken, diced ⅓ pound green beans, trimmed and cut into 1 inch pieces salt and pepper to taste
For the dumplings: 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon coarse salt 2 tablespoons chopped fresh parsley 2 tablespoons cold unsalted butter, cut into cubes ½ cup whole milk In a large saucepan over medium heat, melt butter and add onion, celery, and carrots. Cook, stirring occasionally, until onion is translucent, about 4 minutes. Add flour and cook, stirring, for 1 minute. Slowly add broth, stirring constantly, and bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken, green beans, and salt and pepper to taste. In a large bowl, make the dumplings by mixing together the flour, baking powder, coarse salt, and fresh parsley. Cut in butter until evenly distributed throughout the flour and stir in milk. Drop heaping spoonfuls of dumpling batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12-14 minutes.