place chicken in a large stockpot. add carrots, diced onion, celery,bouillon cubes, garlic powder and water.
over medium high heat, bring to a boil and then add spinach leaves.. then reduce heat to medium. simmer for 30 minutes. then add chives and chunked onion. simmer for 20 more minutes.
while that's cooking make your dumplings.... in a large bowl whisk together flour, chives,salt and the baking soda.
pour in the half & half and stir until it begins to "hold together" transfer dough to lightly floured surface.
with a lightly floured rolling pin, roll out dough into a 10x8 inch square. cut dumpling dough into 1 inch pieces. set aside.
remove chicken from pot to a cutting board. reduce heat under pot to low. let chicken stand to cool. cool enough for u to handle.
cut chicken into bite sized pieces or use two forks to shredd chicken (whichever you prefer). return chicken to the pot. bring heat back up to medium-high and bring soup to a simmer.
drop dumpling pieces into the simmering soup along with thawed peas, pepper and salt.
bring back up to a simmer and cook until heated through about 5 minutes.
serve!
for creamy variation u will need 1 pint heavy whipping cream and 1 cup flour...... when soup is done remove several cups of the liquid from the soup and place into another pot and place on medium high heat. in a seperate bowl combine whipping cream and flour.. whisk very very well... slowly pour flour mixture into boiling stock in pan. whisking entire time. keep going until ur out of flour mix. keep whisking and lower heat for a minute or two. remove from heat and this creeamy mix to the pot of soup slowly while stirring the soup. it will continue to thicken as it cools. remove soup from heat and stir again. serve hot. and enjoy..
inspiration from family circle magazine..
