Chicken in broth with dumplings

Ingredients:

• 7 tablespoons chilled unsalted butter
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 parsnip, peeled and chopped
• 1 bay leaf
• 1.5 tbsp. + 3 tbsp. l. flour
• 4 cups lightly salted chicken broth
• 2 tsp baking powder
• 2/3 cup chilled yogurt or kefir
• 1 tbsp chopped fresh dill + extra for serving
• 1 tbsp chopped fresh chives + extra for serving
• 2 tbsp. pieces grilled chicken (without skin)

Preparation:

1. In a large Dutch oven or wide saucepan, heat 3 tablespoons of butter over medium-high heat. Add the carrots, celery, parsnips, bay leaf, 1/4 teaspoon of salt, and some freshly ground black pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons of flour; stir and cook for about 1 minute. Gradually pour in the chicken broth, stirring constantly. Bring to a boil, then reduce the heat and simmer until the vegetables are tender, 10 to 12 minutes. Season with salt and pepper to taste.
2. Meanwhile, in a medium bowl, whisk together the remaining 1.5 cups flour, baking powder, and 3/4 teaspoon salt. Cut the remaining 4 tablespoons butter into small cubes and work into the flour mixture with your fingers until the pieces are pea-sized. Using a fork, fold in the buttermilk and chopped herbs until smooth. Divide the dough into 12 4cm balls.
3. Stir the chicken and dough balls into the soup. Cover and simmer over medium heat until the dumplings are firm to the touch and cooked through, 12-15 minutes. Garnish with dill and chives.