+For the soup
°1 half leftover roast chicken
°4 carrots, diced
°1 stalk of celery, diced
°200 g peas (frozen if you prefer)
°1 small onion minced
°1.5 liters of chicken broth
°2 tablespoons of flour
+For the dumplings
°8g baking powder
°1/2 teaspoon baking soda
°1 pinch of salt
°1 pinch of sugar
°85 g cold butter, diced
°190 g buttermilk or yogurt mixed with a little milk
In a casserole dish or a large saucepan with high edges, brown the onions, carrots and celery cut into large cubes for 5 minutes in a tablespoon of oil.
Add the chicken broth, salt, pepper, cover and cook, covered, for 20 minutes over medium-high heat (the carrots should not be too tender at this stage)
Meanwhile, prepare the dumplings: In a bowl, mix the yeast, flour, sugar, baking soda and salt. Crumble the butter with this mixture with your fingertips as if you wanted to make a shortcrust pastry or a crumble pastry. When the consistency is sandy, add the buttermilk, mix briefly (do not over mix), amalgamate the dough and let it rest in the fridge.
Add the leftover roast chicken, roughly chopped, to the soup, then the peas and cook for 2 to 3 minutes more. If you see that the amount of liquid has reduced too much, do not hesitate at this time to add a little broth or water because the liquid will still decrease afterwards and thicken.
In a bowl, mix 2 tablespoons of flour with a little water until you obtain a liquid mixture without lumps. Pour this mixture into the pan. Stir while continuing to cook for another minute or two.
Take pieces of dough and form small balls of dough (3 to 4 cm no more because they will swell during cooking) and place them on your broth without immersing them if possible. Cover and cook for 20 minutes over low heat without removing the lid.
After 20 minutes, take a wooden skewer and stick it into a dumpling to check for doneness. If it comes out dry, it’s cooked!
Sprinkle with parsley and serve hot.