Chicken and Dumplings

Today was a GORGEOUS Autumn day here in the Pacific Northwest. It was also the perfect day for a little comfort food.
I made Chicken and Dumplings.
This was something that we never ate growing up, but when I saw Rachel Ray whip it on 30 meals I thought "how hard can it be?" Super easy is the answer and now it makes it way into the rotation every now and then.
If you watch Rachel Ray you know most of her start off with onion, celery and carrots. This is no exception.

Chop and drop your veggies in a little EVOO (extra virgin olive oil)and saute' until soft. Add a little salt, pepper and maybe some poultry seasoning if you have it on hand.

Deglaze the pot with some chicken stock (I used a box and half which I think is about a quart) and add chicken breasts. Simmer for about 20 minutes, shred meat and return to pot.

In another small bowl mix together flour, baking powder, salt and milk. When I have it, I chop up parsley and throw that in too. It adds a nice flavor and some much needed color. Once it is all mixed, dip your spoon in the broth before scooping the batter. This will help it slide right off. When all the batter is in the broth close the lid, set the timer for 10 and don't peek. I mean it, DO NOT peek!! You need the steam to cook the dumplings. If I can resist the urge to peek so can you.

After the timer goes off, remove lid and admire fluffy goodness. Scoop into your favorite bow and voila dinner is served.
Enjoy
:0)

Chicken and Dumplings
2T EVOO
2 Carrots, 2 ribs celery, 1 med onion all diced
Season to taste ~ salt, pepper, poultry seasoning, whatever you like
1 Qt or so of Chicken Stock
2-4 Chicken breasts depending on how big they are or how much you like chicken
Dumplings
1 C four
1 1/2 t baking soda
1/2 t salt
1/2 milk
small handful of parsley fresh or dried