Chicken and Dumplings

In a large soup pot, melt butter and add chopped onion. Cook until translucent, about 5 minutes. Add the sliced carrots and celery, cook until tender. Lay your chicken breasts on top of the cooked veggies and then pour the chicken stock over the top. Let this simmer until the chicken is fully cooked and falls apart with a fork. Take the chicken out of the pot and shred it into pieces with a fork , then place it back into the pot.

Add cream of chicken soup, corn starch mixed with a bit of warm water, salt, pepper, and herbs de Provence. Stir everything together and let simmer for about 45 minutes to let the flavors seep into the chicken.

Now it is time to make the dumplings. In a nice-sized bowl, measure out your dry ingredients, tossing them together. Add the butter and cut it into the mixture with a fork until it reaches a crumbly consistency. Now add the buttermilk and mix with your hands until it makes a nice ball. When the stew is finished simmering, roll small balls of dough with your hands and drop them on top of the stew, leaving a bit of room for them to rise. I always leave a small part of the pot uncovered for those members of my family who do not like dumplings (picky kids!).

Let the dumplings simmer covered in the pot for about 15 to 20 minutes. Then it is ready to dish.

Note: I make biscuits with the leftover dough. I just roll the leftover dough out and cut them into nice round biscuits. Great with a bit of homemade jam on top. I had both dumplings and a biscuit.