Chicken Pot Pie Soup

In a large stockpot, heat oil over medium heat. Add leeks, onion, celery and garlic. Cook for about 7 minutes or until just soft. Stir in flour and cook for about 2 minutes, stirring constantly, taking care not to brown the flour.

Remove from heat and gradually stir in 6 cups chicken broth. Add carrots, mushrooms, pearl onions, chicken, salt, tarragon and white pepper.

Return stockpot to medium-high heat and bring to a boil, stirring occasionally. Reduce heat, cover and simmer for about 30 minutes or until vegetables and chicken are tender.

Meanwhile, in separate shallow saucepan over medium-high heat, bring remaining 2 cups chicken broth and 1 cup water to a boil.

For Dumplings: In a medium bowl, combine flour, baking powder, salt and pepper. With a pastry blender or fork, cut butter into flour until it resembles coarse meal.

In a small bowl, whisk together egg, milk and parsley. Stir into flour mixture until a dough forms.

Using a greased teaspoon gently place rounded teaspoons of dough into simmering broth. Cook for about 7 minutes or until well-risen and cooked through. Reserve in a small amount of broth until ready to serve.

Stir heavy cream into chicken soup mixture and adjust thickness of soup by adding remaining cooking liquid from dumplings. Adjust seasonings if necessary.

Add cooked dumplings to soup and over medium heat return to almost boiling.

Carefully ladle into warmed soup bowls and arrange dumplings on top. Sprinkle generously with freshly chopped parsley. Serve immediately.