Charles Masters
Hands-On Time
25 Mins
Total Time
40 Mins
Serves 4

How to Make It

Step 1

Melt the butter in a large pot over medium heat. Add the carrots, celery, and leek and cook, stirring occasionally, until tender, 6 to 8 minutes.

Step 2

Sprinkle with ½ cup of the flour and cook, stirring, for 1 minute (do not let it darken).

Step 3

Stir in the broth, wine, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Add the chicken and reduce to a simmer.

Step 4

Meanwhile, in a medium bowl, whisk together the remaining 1 cup of flour, baking soda, and ¼ teaspoon salt. Stir in the sour cream and egg.

Step 5

Drop full tablespoons of the dough into the stew and cook, covered, until the dumplings are plump and cooked through, 15 to 17 minutes.

Step 6

Sprinkle the soup with the dill before serving.

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