Direction

1. In a large pot with a lid, warm 2 tablespoons of cooking oil over medium heat for 2-3 minutes. Add the diced onion and carrots and stir. Let vegetables cook 4-5 minutes or until they begin to soften and onions become translucent, stirring often.
2. Add the garlic and shredded chicken and stir. Let cook for 2-3 minutes until garlic is fragrant.
3. Next add the Campbell’s® Condensed Cream of Chicken Soup With Herbs, the Campbell’s® Condensed Cream of Celery Soup, the Swanson® Unsalted Chicken Broth, potatoes, and black pepper. Stir until everything is incorporated and increase heat to medium high until the soup comes to a simmer. Reduce heat to medium low, add the lid to the pot, and let cook until potatoes are fork-tender, about 10 minutes.
4. While the soup is cooking, prepare the dumpling batter in a separate, small bowl. Mix the flour, baking powder, sugar and salt together. Using a cheese grater or microplane, grate the cold butter into the dry mix and using a fork, incorporate it well. Add 1/4 cup of the milk and using the fork, gently bring the dough together. Add the remaining milk and mix with a fork until the dough just begins to come together and has a shaggy appearance. The less the dough is mixed, the fluffier it will be. Set the dough in the refrigerator until ready to use.
5. Once the potatoes are tender, you can remove the dough from the refrigerator. Using a teaspoon, drop the dumpling dough into the soup, and stir gently so the dumplings are partially submerged. Reduce the heat to low, add the lid back onto the pot, and let cook for an additional 10 minutes or until dumplings are done in the center, stirring a few times in the process so that the dumplings don't stick to one another. The dumplings should expand and float to the top when they are ready, and they should be light and fluffy. Season the soup to taste with salt and pepper and garnish with parsley.