Chicken and Dumplings is one of those ultimate comfort foods that brings to mind your childhood. The butter makes these dumplings delicious. Cooking tip: do not overcook the dumplings as they will loose their fluffiness.

Ingredients

• Chicken Soup
• Whole chicken, rotisserie preferred
• Onion, one small
• Carrots, two
• Frozen peas, ½ cup
• Water, 6 to 8 cups

Dumplings

• Flour, two cups
• Baking powder, 1 tablespoon plus 1 teaspoon
• Salt, 1 teaspoon
• Dried oregano, ¼ teaspoon
• Milk, ¾ cup
• Melted butter, 4 tablespoons

Preparation

In a big soup pot, add a whole chicken. An uncooked chicken takes an hour to cook. A rotisserie chicken takes 30 minutes to make a tasty broth. After cooking the chicken, remove from the water. As the chicken cools, prep the vegetables and add them to the broth. Debone the chicken and cut into bite size pieces. Add to the soup pot. Bring to a low simmer. As the vegetables are cooking, make the dumplings.

To make the dumplings, in a large bowl, whisk together the flour, baking powder, salt and dried oregano. In the center of your flour mixture, make a bowl-like shape. Pour the milk and melted butter into the center of your flour bowl. Stir in the milk and butter until a soft dough forms. Use an ice cream scoop to creat balls of dough. Roll gently in the ice cream scoop to create 10 balls. As you make each one, gently put into your simmering soup. Do not overlap. Press down

into the broth. They will cook at the top of the soup. Simmer 15 to 20 minutes. Test for doneness.

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