Chicken and Dumplings

This is very Southern Y'all. Truth be told, I had never eaten or even heard of chicken and dumplings until this year. But it's really not as foreign as it sounds, basically chicken noodle soup meets chicken stew with some dumplings instead of rice or noodles. If you're like me, you hear "dumplings" and think of Chinese dumplings...but no folks, this is something very very different.

Don't be afraid of the dumplings. They are just a couple things thrown together in a bowl and then spooned into simmering stock. The result is a very satisfying and a totally homemade treat. Give it a try next time you've got left over roast chicken!

Chicken and Dumplings

2 tbsp olive oil
1 small onion, diced
4 lg carrots, diced
3 stalks celery, diced
1 clove garlic, minced
8 cups chicken stock
2 chicken breasts, cooked and shredded or diced
salt and pepper

Dumplings
2 cups flour
4 tsp baking powder
1/2 tsp salt
2 tbsp of an herb (I used dill, but you could use thyme, rosemary or parsley)
2 tbsp cold butter, cut into small dice
milk

1. Prepare the dumplings: In a medium size bowl mix your flour, baking powder, salt and herb. Add in your diced cold butter. With your fingers, scrunch up the flour mixture with the butter until the butter is incorporated in tiny pieces. Add in enough milk to make a slightly sticky dough that is wet enough to scoop with a spoon.

2. Heat up a large pot and add the olive oil. Add in your carrots, onions, celery and garlic. Let saute for a few minutes until the veggies start to soften.

3. Add in your chicken stock. Bring to a simmer.

4. Add in your cooked chicken.

5. With the broth simmering, add in a tbsp of dumpling dough, 1 at a time, swirling the stock as you go.

6. Cover and let simmer for about 15 min