Ingredients

• 1 Tbsp Garlic, minced
• 2 Tbsp Butter or THRIVE butter
• 3 C THRIVE Seasoned Chicken Slices - Freeze Dried
• 2 Tbsp THRIVE Chicken Bouillon
• 1/2 C THRIVE Carrot Dices
• 1 C THRIVE Green Peas - Freeze Dried
• 1 C THRIVE Celery - Freeze Dried
• 1 C THRIVE Potato Dices - Freeze Dried
• 1/4 C THRIVE Chopped Onions - Freeze Dried
• 1 1/2 tsp THRIVE Chefs Choice
• 1/2 tsp Peppercorn
• 12 C Water
• 2 C THRIVE Velouté (Rich Chicken Gravy)
• Dumplings:
• 2 C White Flour (All Purpose Unbleached Flour)
• 4 tsp Baking Powder
• 1 tsp THRIVE Chefs Choice
• 1/4 tsp Peppercorn
• 2 Tbsp THRIVE Scrambled Egg Mix
• 3 Tbsp THRIVE Instant Milk
• 1 stp THRIVE Italian Seasoning Blend
• 1 1/4 C Water
• 2 Tbsp Butter, melted

Directions

1. Add garlic and butter to a preheated large, wide pot and sauté until lightly caramelized.
2. Cover chicken slices with water to reconstitute and add to pot with water. Let cook until liquid is gone.
3. Add all remaining soup ingredients except sauce mix. Once liquid has simmered for 2–3 minutes, add sauce slowly while whisking. Simmer on very low heat for 2–3 minutes.
4. While soup is stewing, mix together dry dumpling ingredients. Add water and melted butter and stir just to incorporate.
5. Drop small spoonfuls of dumpling dough into soup.
6. Cover with a lid and cook for 20 minutes on low heat without lifting lid.