Family Chicken N Dumplings

• SOUP RECIPE
• 3-5 cloves minced garlic
• 1/2 onion
• 2 large stalks celery chopped
• 2 large carrots chopped
• 1 heaping tsp poultry seasoning
• 1 bay leaf
• salt and pepper to taste
• 1 tsp Better than Bouillion chicken soup base
• 2 quarts of chicken stock
• 1 rotisserie chicken
• DUMPLING RECIPE
• 2 c. flour
• 1/2 tsp. baking powder
• pinch of salt
• 2tbsp butter (i have omitted the butter and they are still awesome)
• 1 c. buttermilk or milk

1. sautee onion and garlic with a pat of butter. When onion becomes transparent add in carrots and celery, poultry seasoning, salt and pepper and bay leaf. sautee 10 min. Add chicken stock, brown sugar, and better than bouillion chicken base. Bring to a low boil and add all useable chicken meat simmering 30 min. I normally add the wings and leg bones while it simmers to add flavor.
2. While its simmering flour a large surface and mix dumpling ingredients until it forms a ball. Flour your rolling pin and roll out the dumpling mix until its about 1/4 in. thick. Flour a pizza cutter and make vertical strips and then horizontal strips in the rolled out dough to make rectangular dumplings (i like mine about 1" wide and 2" long Its ok if they aren't all even, it gives character.
3. Layer them on a floured plate and flour each layer so they don't stick together. The additional flour helps to thicken the soup too. When the soup has simmered 30 min. and you have removed the bones, drop in the dumplings in one at a time trying not to cluster them. Simmer on a low boil for 10 minutes and serve.

garlic, onion, stalks celery, carrots, poultry seasoning, bay leaf, salt, chicken soup base, chicken, rotisserie chicken, flour, baking powder, salt, butter, buttermilk

Taken from www.epicurious.com/recipes/member/views/family-chicken-n-dumplings-52460811 (may not work)