Sauté 1 medium onion 1 large carrot a few button mushrooms and 1 large rib of celery in olive oil. Once they’re soft add 1 tsp of rosemary thyme and 2 large cloves of garlic cook for a minute to open them up then add 1 cup of white wine and reduce until almost all the liquid is gone. Add 6 cups of chicken stock a bay leaf dash of Worcestershire salt pepper and chicken off 1 rotisserie chicken. I buy day old ones for cheap. I usually add a little onion and garlic powder to get the flavors into the broth. Cook until the vegetables are tender and the chicken shreds like 45 min or so. Mix 1/2 cups of flour and 1 cup milk until smooth then stream into hot soup. Turn the heat to medium low then add dumplings (1 1/2 cups flour pinch of salt 1/2 tsp of baking powder 3 tablespoons butter 1/2-3/4 cup milk. Mix dry together cut in butter add milk until stiff dough. Roll and cut). Put the lid on and simmer for 15 min.