This soup will give you a creamy version of what you described. It tastes awesome.
I didn't take the time to list the ingredients so please get from the rest of the text.
Debone aand skin a large chicken (about 3 lbs. worth). Throw the bones and skin into a pot with about three cups chicken stock. Add 2 stalks celery, sliced, and two sliced carrots. Chop an onion into leaves and add to the stock.
Let this boil for about 15 minutes, then strain to remove the bones, skin, and veggies. Place the liquid back into the pot.
Place 3 tbs. butter into a warm skillet. Whn the butter is melted, add an equal amount of all-purpose flour and stir until well mixed. Slowly ladle chicken stock into the roux and stir until aborbed. Add another ladle-full of stock and stir again. Repeat this process until a smooth sauce is formed. Slowly pour the sauce into the hot stock, and stir until combined.
Cut the chicken meat into 1/2 inch cubes and stir-fry in 2 tbs. sunflower oil until very lightly browned on all sides. REmove from heat and lightly salt.
For the dumplings, measure 1 1/2 cups whole wheat flour into a bowl. Add 2 tsp. double-acting baking powder and a half tsp. salt. stir together with a whisk. Add 1 large egg, 2 tbs. oil, and about a half cup of water. Stir until mixed, but don't overmix. Spoon dumpling batter into the simmering soup by dropping a heaping tbs. of batter in. The batter will float on top and cook into dumplings. Cover and allow to steam until the dumplings are done.
Remove the cooked dumplings from the soup. Serve by filling bowls 3/4 full, adding the cooked chicken cubes, and topping with a dumpling. If you want, sprinkle freshly grated cheddar cheese over the top.
This soup can be thicken by adding more blonde sauce, or thinned by adding cream. Enjoy.
Seeeeeya; Goodweed of the North