Chicken and Dumplings

For the chicken soup

• 2 Tbs. olive oil

• 1 lb boneless skinless chicken breast or chicken thighs

• salt and pepper

• 1 onion, diced

• 3 carrots, diced

• 2 cups shredded cabbage

• 2 sticks celery chopped

• 6 cups chicken stock

For the dumplings :

• 1 1/2 cups flour

• 2 tsp. baking powder

• salt and pepper

• 3/4 cup milk

• 1 egg

• 2 Tbs. melted butter

In a large dutch oven over medium high heat warm the olive oil. Sprinkle the chicken breasts with salt and pepper and brown for a couple minutes. Remove and set aside.

Add the onion, carrots, cabbage, celery, and large pinch of salt and pepper and cook for about 2 to 3 minutes or until the vegetables just start to soften. Return the chicken breasts back to the pot and poach the chicken over medium heat for 8 to 10 minutes or until the chicken is cooked through. Remove the chicken and shred with a fork then place it back into the stock.

In a large bowl whisk together the flour, baking powder, and pinch of salt and pepper. In another small bowl combine the milk and egg. Add the wet ingredients to the dry ingredients and mix until just barely combined. Fold in the melted butter.

Using two spoons or a small ice cream scoop, scoop the batter into the chicken soup leaving as much space around the dumplings as possible because they will puff up. Cover the pot and cook for another 18 to 20 minutes over low heat or until the dumplings are cooked through.

Serve warm.

Makes aout 4 servings.