Chicken and Dumplings!

 Make your broth in a large stock pot. This allows the dumplings to swim around until they are cooked to perfection!

 My quick dumpling mix with sage and fresh minced parsley! Yum!

Broth:
4 cups chicken broth- canned is fine
3 cups water
1/4 cup minced white onion
1/4 cup minced celery- The leafy green tops impart great flavor!
1/4 cup minced carrot
1 garlic clove
1 tablespoon hot sauce
1 bay leaf
Place in large stock pot and bring to a boil!

Chicken:
1 store bought rotisserie chicken! Easy and cheap! Pick all the meat and set aside!

Dumplings:
DRY side-
2 cups flour ( or more)
2 teaspoons baking powder
2 tablespoons minced Italian parsley
1 teaspoon each: sage, kosher salt and parsley

Wet side-
1 cup  of milk
1/4 cup of melted butter
1 egg- beaten

Add the wet to the dry by making a little well in the middle. Slowly mix together to combine. PLEASE do NOT over mix. Your dumplings will become like cement snow balls. No one wants to eat that! Gently drop tablespoons of this fluffy batter/ dough into your stock. Allow them to hard boil for around 20 minutes. I fish one out and cut it open! Add all the chicken.

Jason (my husband) loves peas! I throw in a cup full of frozen peas just before serving. It is amazing what happens. The peas explode with every bite. This plays well with the soft texture of the dumplings and luscious chicken. I serve this with a ruby red spoonful of whole cranberry sauce in each bowl. This is like a holiday in a bowl without the stress. Enjoy! Remember, you can ROCK THAT PLATE!