For the soup:
For the dumplings:
1. Clean and chop the carrots and celery into bite-sized pieces. Set aside.
2. Finely chop the onion. Set aside.
3. Tear up the chicken or cut it into bite-sized pieces. Set aside.
4. In a large sauce pan, melt the butter over medium heat.
5. Add the onion and cook until soft.
6. Stir in 1/3 cup sprouted flour.
7. Whisk in the chicken stock, and bring it to a simmer.
8. Reduce the heat to low and add the bay leaf and chicken.
9. Make the dumplings: Combine the milk, butter and sea salt in a small saucepan and bring it to a simmer.
10. When the butter is melted, add 1 cup sprouted flour. Stir until the flour has absorbed the milk and pulls away from the side of the pan.
11. Remove it from the heat.
12. Add an egg and stir until it has incorporated into the dough. Repeat with the remaining eggs.
13. Bring the soup to a boil.
14. Invert a plastic bag over your hand and scoop out the dumpling dough.
15. Remove the bag from your hand to enclose the dough in the bag to make a piping bag.
16. Cut a hole in one corner of the bag about 1/2 inch in diameter.
17. Add the chopped carrots and celery to the soup.
18. Pipe the dough into the saucepan of boiling soup, cutting them into inch-long dumplings and add them to the boiling soup.
19. The dumplings are ready when they float to the top.
20. Taste the soup for seasoning and add sea salt and freshly ground black pepper.
21. If you like, chop up some parsley and add as a garnish.
I adapted this recipe from Michael Ruhlman’s recipe for chicken and dumplings.