Best Chicken & Dumplings

2 tbsp Oil or Butter
1 Large Onion (diced)
4 Celery Stalks (diced)
5 Carrots (diced)
1/3 cup Flour
1 Stewing Chicken (wrapped in cheese cloth)
1 tbsp Sea Salt
1 tbsp Black Pepper

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Chicken & Dumplings

1/2 cup Peas
1/2 cup Corn
1 cup Half & Half
1/4 cup Flour
1/2 cup Parsley (chopped)

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2 cups Flour
1 tbsp Baking Powder
1/2 tsp Sea Salt
1/2 tsp Black Pepper
3 tbsp Oil or Butter (melted)
1 cup Buttermilk or Milk (with a tsp vinegar)

In a large stock pot, saute the onions, celery and carrots until tender over medium-low heat.  Sprinkle the flour over the veggies and stir until the flour is moistened.  Place in the stewing chicken wrapped in cheese cloth (you can skip the cheese cloth if you don’t mind bones in the soup).  Pour in enough cool water to cover and let it cook over medium-low heat for 4 hours.

Remove the chicken and de-bone once cooled.  Whisk the half & half into the flour until there are no lumps.  Add the peas, corn, parsley, salt and pepper.  Pour in half & half mixture, stirring well.  Add back in the de-boned chicken. Bring to a simmer.

Meanwhile, make the dumplings by whisking the flour, baking powder, pepper and salt.  Add in the buttermilk and oil and stir using a spoon until just combined.  Using a serving spoon, scoop the dumpling dough and place into the simmering chicken soup.  Repeat until dough is gone.  Cover the sock pot and simmer for 12 – 15 minutes or until dumplings are floating and glossy.  Serve with a sprinkle of fresh parsley.