Contributed by Mari Farthing, MFM Assistant Editor
2 T butter
1 T olive oil
1 C sliced carrot
1 C sliced celery
½ C chopped onion     
3 cloves garlic, minced
2 bay leaves    
2 C + 1 T flour (divided)
6 C chicken stock
¼ C heavy cream
3 C boneless, skinless chicken breasts, cooked and shredded
1 t salt
1 C buttermilk
1 T baking powder
2 eggs, lightly beaten
 
Heat butter and oil in a Dutch oven over medium heat. Add carrot, celery, onion, garlic, and bay leaves; cook until softened (about 5 minutes). Stir in 1T flour and cook for a few minutes to incorporate fully. Add the stock slowly, stirring well. Simmer about 15 minutes to thicken. Stir in cream and chicken and bring to a simmer. Add salt and pepper to taste.
 
Sift 2C flour, baking powder, and salt together into a large bowl. Add eggs and buttermilk to dry ingredients, mixing gently just until it comes together. Use two spoons to form dumplings and drop into hot soup. Be careful not to crowd. Continue to cook another 15 minutes or more, until dumplings are puffy and firm to the touch.