Ingredients:
2 chicken breasts cooked and chopped
2 tbsp. Flour
½ stick unsalted Butter
1 12 ounce can Chicken broth
1 can cream of celery
1 ½ cups frozen carrots and peas
1 cup fresh diced Carrots
½ tsp garlic powder
¼ tsp Salt
½ tsp Pepper
¼ tsp nutmeg
Dumplings made from scratch
Directions:
Make a roué (see below). Add chicken stock and seasonings. Wisk until mixture becomes thick and all of the roué has thoroughly blended. Increase heat to medium Add 1 can of chicken stock and continue to whisk until thick . Repeat with another 1 cup of chicken broth. Then add remainder of chicken stock and stir. Add cooked chicken and other ingredients and continue to cook stirring frequently for about 15- 20 minutes. While this is cooking, make Dumplings as listed below. Once you have added all the dumplings continue to cook until the dumplings are cooked through and no longer doughy.
Serves 4
ROUE:
In a sauce pan over low heat (size for your completed recipe) melt butter careful not to burn the butter. Add flour and whisk until blended with the butter.
Dumplings:
1 cup AP flour
¼ – ½ cup of ice water
Mix together till forms a sticky dough
Roll out using more flour and cut into even strips using a pizza cutter.
Immediately add strips to the soup mixture as it is cooking and on a slight boil.

In my house it is a single serving only!!!