Melt butter in a small sauce pan over medium heat. Add flour and stir 2 to 3 min. to form a roux. Remove roux from heat and set aside. Heat olive oil in a large Dutch oven over medium-high heat. Toss 2 tsp. Black River Creole with chicken to coat. Add chicken to Dutch oven and sear until golden brown on both sides, working in batches if needed. Remove chicken and add carrots and celery to pot. Cook for 4 min., then add leek and cook for an additional 5 min. Add garlic and cook for 1 min. Slowly add stock to mixture, scraping the bottom with a wooden spoon or spatula to incorporate browned bits on the bottom of the pot. Add chicken back to dutch oven along with thyme, pepper, bay leaves, and remaining Black River Creole. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 30 min. Meanwhile, mix flour, baking soda, chives, and salt in a small mixing bowl. Stir in milk until combined (mixture will be sticky).  Uncover soup and remove bay leaves. Stir in roux. Use two spoons or small cookie scoop to scoop and drop small dumplings into soup. Cover soup and cook for 10 to 15 min., or until dumplings are cooked through. Garnish with parsley and serve.

ITEMS IN THIS RECIPE

Black River Creole

110

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Premium French Thyme

83

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Coarse Black Malabar Pepper

45

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Turkish Bay Leaves

67

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Parsley

91

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Freeze Dried Chives

76

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Mayan Sea Salt

32

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