Chicken and Dumplings

• 4 lbs. chicken breasts
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 1 onion, chopped
• 1/2 tsp. dried rosemary
• 1-1/2 tsp. dried thyme
• 2 tsp. salt
• 1/2 tsp. pepper

Rinse chicken breast and place in a large stockpot. Cover with water. Add carrots, celery, onion, rosemary, thyme, salt and pepper. Bring to a boil. Reduce heat to simmer. When chicken is cooked, approximately 30 to 45 minutes or until juices run clear when chicken is pierced, remove from pot and shred. Return to broth.

Dumplings:

• 2 cups flour
• 3 tsp. baking powder
• 1 tsp. salt
• 2 Tbsp. parsley, minced
• 4 Tbsp. shortening
• 3/4 to 1 cup milk

Combine flour, baking powder, salt and parsley in a bowl. Cut in shortening until mixture resembles course meal. Add mild and stir briefly with a fork. If necessary, add additional mil to make dough hold together. Drop mixture by spoonfuls on top of boiling chicken mixture. Cover and steam for 20 minutes without lifting the lid. Don't even peek!

This one takes a little longer, but it's really easy. Our toddlers like this one too, so it's a great way to get some protein in!