• 3 C. chopped cooked chicken breast
• 2 eggs
• 4 3/4 C. chicken broth, divided
• 1 C. all-purpose flour
• 1/4 C. chopped fresh parsley
• 2 tsp. salt
• 1/8 tsp. black pepper
• 1/2 tsp. dried tarragon
• 1/4 C. butter
• 2 C. chopped onion
• 1 1/2 C. thinly sliced celery
• 2 cloves garlic, minced
• 1/2 C. all-purpose flour
• 2 qts. chicken broth
• 1 1/2 tsp. salt
• 1 1/2 C. chopped carrots
• 3 C. chopped cooked chicken breast

In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper, and tarragon. Process until smooth. In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid. In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes. Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.

Makes 1 gallon.