Ingredients

For the chicken
4 tablespoons extra-virgin olive oil
2 small yellow onion, diced (about 1 cup)
2 medium carrot, diced (about 3⁄4 cup)
4 celery ribs, diced (about 3⁄4 cup)
6 cloves garlic, minced
8 tablespoons unsalted butter
1/2 cup all-purpose flour
8 cups chicken stock or broth
2 cup whole milk
1 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly cracked black pepper, plus more to taste
2 tablespoon minced fresh dill
6 cups shredded chicken, from a rotisserie chicken
1/2 cup finely chopped green onions, for serving

For the dumplings
4 cups all-purpose flour
2 tablespoon baking powder
2 teaspoon kosher salt
2 teaspoon freshly cracked black pepper
1 cup buttermilk
1 cup whole milk

Instructions

1. Make the chicken. Heat the olive oil in a large stockpot over medium heat. Once the oil is glistening, add the onion, carrots, and celery and cook until the veggies are beginning to soften, about 8-10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.
2. Add the butter and whisk until melted. Sprinkle in the flour and cook, whisking continuously, until fully incorporated, about 2 minutes. Slowly stir in the chicken stock, then bring to a boil over high heat. Reduce the heat to medium-low to and simmer until the carrots and celery are tender, and the soup has thickened about 5-6 minutes.
3. Stir in the milk, salt, pepper, dill, and chicken and let simmer.
4. Meanwhile, make the dumplings. In a large bowl, whisk together the flour, baking powder, salt and pepper. Make a well in the center of the flour mixture and pour in the buttermilk and whole milk. Using a wooden spoon carefully mix dumpling dough, stirring just until moistened (do not overmix).
5. Drop tablespoon-size dough balls into the soup. Cover and cook until dumplings have quadrupled in size and have a biscuit-like texture, about another 15 minutes.
6. Stir, to incorporate the dumplings. Divide between bowls and top with green onions, sprinkle with salt and freshly cracked black pepper to taste.