In a large Dutch oven, add onion, celery, and carrots to olive oil over medium heat and cook about five minutes.
Add the garlic and cook a few minutes until fragrant, then add the Chicken Lick’n and combine. Then add the butter and flour to make the roux and mix thoroughly.
Add the broth and water, dredging the bottom to get up anything that stuck. Then add the chicken and let simmer half-covered on low heat. While it’s simmering, make the dumplings.
For the dumplings, add flour to a bowl and sift in baking powder. Add the spices next, and and then the butter, mixing that in until crumbly. Add the milk, and mix together to form a large ball. Split into even balls, you’ll end up with 10-12. 10 for smaller, 12 for larger.
Once soup is simmered, add in heavy cream or milk and give everything a final stir.
Drop dumplings on top, then cover completely and cook for 15 minutes on medium-low heat, then uncovered for about 3-5 more minutes. Run a toothpick through a dumpling, and once it comes out clean, they’re done!
