Chicken Dumpling Soup

Ingredients

• 0.1 teaspoon pepper black
• 0.3 cup butter 
• 1.5 cups carrots chopped
• 1.5 cups celery thinly sliced
• 2 quarts chicken broth 
• 3 cups chicken breast cooked chopped
• 0.5 teaspoon tarragon dried
• 2  eggs 
• 0.5 cup flour all-purpose
• 0.3 cup parsley fresh chopped
• 2 cloves garlic minced
• 2 cups onion chopped
• 1.5 teaspoons salt 

Equipment

• food processor
• paper towels
• pot
• blender
• slotted spoon

Directions

1. In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.
2. In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned.
3. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.
4. In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated.
5. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.
6. Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.