Directions:

Place a large pot to heat on low heat.  Place bacon into the pot along with vegetable oil.  Add minced garlic and stir.  Raise heat to medium.  Cut onion into small dice and add to pot. Stir.  Cut celery small and add to pot.  Slice up mushrooms. When the onions are soft and have become translucent, add mushrooms to the pot. Stir.  Season vegetables with salt and pepper.
When mushrooms are cooked, add flour. Stir well to incorporate.
Add vinegar. Stir and cook for a minute or two.

Add chicken stock while whisking constantly.  Add bay leaf, thyme, milk, soy sauce, peas and salt.  While the broth heats to a simmer, begin making the dough for dumplings.

For Dumplings:

In medium sized bowl, mix together all dry ingredients with a whisk. Bonus points for sifting them, but not mandatory. Add chives.

Pour melted butter into milk. Pour most of milk mixture into the dry ingredients, withholding an ounce or so to make sure it is needed.

With a spatula or gloved hand, mix the dumpling dough until it just comes together. It should be tacky, or a little sticky feeling. If it seems a little dry, add the remaining liquid.

Make certain the broth mixture is at a simmer.  Next, cut up the carrots and add them to the broth. Begin to scoop and drop the dough by the tablespoon into the simmering broth. Don’t drop the dumplings all onto each other in one spot, and keep moving around where you drop them in.  Set the heat to lowland cover pot.  Set a timer for 15 minutes. Do not lift the lid.  

Shred roasted chicken and putting the meat in the bowls. Place a dumpling or two onto each of your chicken bowls. Ladle some the broth over the chicken and dumpling and garnish with parsley.