Chicken-and-Vegetable Soup with Herb Dumplings
INGREDIENTS
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1 (3-pound) whole chicken*
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8 ounces baby carrots, halved
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3 celery stalks, sliced
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1 (12-ounce) bag frozen peeled pearl onions
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2 bay leaves
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2 teaspoons poultry seasoning
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4 cups chicken broth
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1 teaspoon coarsely ground black pepper
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2 tablespoons dry sherry or vermouth (optional)
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1 1/2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon salt
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2 tablespoons chopped fresh parsley
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3 tablespoons butter, cut into pieces
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1 cup buttermilk
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