Chicken and Dumpling Soup with Bacon and Vegetables: The Ultimate Comfort Food

Heat a 4-quart Dutch oven over medium-low heat. Add diced bacon and cook until crispy, stirring occasionally. Use a slotted spoon to transfer the bacon to a small plate. Reserve 3 tablespoons of bacon fat and place it in a small heatproof bowl.
In a mixing bowl, whisk together the flour, baking powder, salt, pepper, and chives for the dumplings. Add the sour cream and milk to the bacon fat, and whisk until smooth. Combine the wet ingredients with the dry mixture and gently fold until no dry flour is visible. Cover and set aside.

In the same Dutch oven, melt 4 tablespoons of butter over medium heat. Add diced onion, leek, carrot, and celery. Cook for 3-4 minutes until the vegetables start to soften. Add sage and thyme, cooking for another minute. Sprinkle the flour over the veggies and stir, cooking for 2-3 minutes to form a roux.
Gradually add chicken stock, one cup at a time, stirring well between additions. Bring to a simmer. Add shredded chicken, heavy cream, and cooked bacon. Simmer gently and season with salt and pepper.
Using a cookie scoop, carefully drop dumplings into the simmering soup, spacing them out evenly. Reduce heat to low, cover, and simmer for 15-17 minutes, or until dumplings are fluffy and cooked through.

Ladle soup into bowls and garnish with additional chives, if desired.
Details:
This comforting chicken and dumpling soup combines crispy bacon, tender vegetables, and fluffy dumplings, making it a hearty meal perfect for cold weather.