LEEKS
OLIVE OIL OR UNSALTED BUTTER
CARROTS & CELERY
GARLIC & POULTRY SEASONING
ALL-PURPOSE FLOUR
CHICKEN STOCK
KOSHER SALT & GROUND BLACK PEPPER
CHICKEN BREASTS
PEARL ONIONS & SWEET PEAS
HALF & HALF
LEMONS & CHOPPED FRESH HERBS (PARSLEY, CHIVES, & DILL)
BAKING POWDER
COLD UNSALTED BUTTER
EGG
Add olive oil or butter to a 5-qt Dutch oven with a lid over medium heat. Once hot, add leeks, carrots, & celery. Season with kosher salt & ground black pepper. Cook until softened about 5 mins. Add in garlic & poultry seasoning & cook 1-2 mins until fragrant.
Dust flour over the softened veggies then stir to coat. Cook 1-2 mins until deeply browned. Slowly pour in chicken stock while scraping the bottom of the pan for any browned bits, bring the soup to a boil & then reduce to a gentle simmer.. Cover then simmer for 15-20 mins until chicken is cooked through.
As the soup simmers, prepare the dumpling dough. Add flour, baking powder, & chopped fresh herbs to a medium bowl. Season with salt & pepper & whisk to combine. Add grated butter, using your hands to quickly mix. Form a well in the middle of the bowl then add beaten egg & half & half. Use a wooden spoon to gently fold the wet ingredients into the dry until a thick & spongy dough forms.
Once cooked, remove chicken & shred using forks or by using a stand mixer. Return the shredded chicken back to the pot along with the pearl onions, sweet peas, & half & half. Stir to combine & bring to simmer.
Using 2 small spoons, freeform prepared dumpling dough into tablespoon-sized dumplings & drop one by one into the pot. Once all dumplings have been added, cover & simmer for 8-10 mins until dumplings are puffy & cooked through.
Finish the chicken & dumplings soup by stirring in lemon juice & fresh herbs. Ladle into individual bowls & sprinkle on additional chopped herbs & a spritz of lemon juice, as desired!