Den's chicken dumpling soup

Chicken Dumpling Soup:

Chicken (pre-cooked, strips)
Chicken Stock
Onion (1)
Celery (1 stalk)
Carrot (1 long stalk)
Butter
Milk
Garlic (optional)
Flour
Salt
Pepper
Rosemary
Bay Leaves
Chili Flakes
Baking Powder
Corn Starch (optional)
Parsley

Dice ENTIRE onion, crush half a bulb of garlic, cut chicken slices, add 60 ml or so of butter and fry in pot until onion becomes transparent - keep stirring/prodding to avoid sticking to the sides.

Add chopped celery and carrot and sprinkle on a pinch of flour, salt and pepper. Add garlic for a couple mins. Stir to make sure the flavorings are evently spread, then add chicken stock and milk in a ratio of about 3 parts stock to 1 part milk, till you have as much soup as you want, roughly 800ml 300ml Take heat down and let simmer, adding in two tablespoons of rosemary, a couple of bay leaves & a tsp of chili flakes.

Combine flour (220g ish) with around 75 ml milk and a generous spoonful of butter (add more for creamier flavour), sprinkle on salt to taste and maybe 2.5 ml of baking powder NOT SODA, very important. Add in chopped parsley and mix until homogenous.

Boil water and add spoonfuls of the dough - aim for a round oval about the size of your thumb - they should boil in a minute or two but keep boiling till they're all floating and puffy. When foam has formed on the water, drain and add the dumplings to the soup.

Optionally, add corn starch slurry (pre mix with water in a bowl before adding) to the mixture for extra thiccness