Chicken | Salt & Pepper | Carrots | Celery Onion | Garlic | Butter | Flour | Parsley Sage | Ground Mustard | Celery Salt Milk | Baking Soda | Sugar Chicken Broth | Lemon Juice
Season cubed chicken with salt & pepper. Then, sear on both sides. Remove the chicken from the pan and melt butter in the same pan, scraping up the cooked bits.
Add flour, whisk continuously until a roux is formed. Add veggies & seasonings, continue to saute. Add chicken stock & mix, then add milk. Add chicken back, bring to a boil.
Sift flour and baking soda into a bowl. Add salt and mix. Add butter and cut into flour until it's a crumbly mixture. Add parsley, then milk and mix until sticky. Set aside.
Bring the soup to a gentle boil. Gather scoops of dough and gently drop them into the soup. Cover & boil for 15 min. Reduce heat, and serve.