FOR THE DUMPLINGS:
- 1 cup all-purpose flour
- 1 cup white whole-wheat flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon garlic powder
- 1 cup warm milk (skim, 1%, or 2%)
- 2 tablespoons butter, melted
FOR THE SOUP:
- 1 tablespoon oil
- 1 – 1 1/2 pounds boneless skinless chicken breast, pounded to an even ¼ – ½ inch thick, or substitute chicken tenderloins
- 4 medium carrots, cut into a 1/2-inch dice
- 3 medium celery ribs, cut into a 1/2-inch dice
- 1 small yellow onion
- 2 garlic cloves, minced
- 2 teaspoons poultry seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 medium Yukon gold potato, peeled and cut into a 1/2-inch dice
- 1 14-ounce can low-sodium chicken broth
- 2 tablespoons butter
- 1/4 cup all-purpose or white whole-wheat flour
- 2 cups milk (skim, 1%, or 2%)
- 1 cup frozen peas
Chopped fresh parsley or thyme optional for serving