Chicken and Dumplings

Today it is cold for Florida. What to make? Aha! I think I'll make chicken and dumplings.

I make it different ways. I don't have  a can of frozen biscuits or a crockpot. I gave it away. So, I will have to make it on the stove from scratch.

• 4 c chicken broth
• 4 cups water
• 6 boneless chicken tenders
• 1 T olive oil
• 2 celery, diced 
• 2 carrots, diced
• 1 onion diced finely
• 1 1/2 t salt
• 1 t thyme
• 1/4 t pepper
• 1/2 c water
• 1/4 c flour
• 1/2 c frozen peas

1. Place chicken broth, water, chicken tenders in a large pot. Bring to a boil, and cook chicken about 15 mintues.
2.  While chicken is cooking, heat olive oil in a large skillet. Add celery, carrots, and onion. Saute until vegetables are tender.
3. Remove chicken and shred it. Set the chicken aside.
4. Add the vegetables with salt, pepper and thyme. Stir and bring broth to a simmer.
5. In a small bowl, stir the water and flour together. Slowly pour the mixture into the broth and vegetables until  combined all the while whisking.
6. Add the peas and chicken to the pot and stir for 1 minute
7. Now its time to make the dumplings.

For the Dumplings

• 1 c flour
• 2 t baking powder
• 1/2 t salt
• 1/4 t thyme
• 1/2 c sour cream
• 1/2 c milk
• 1 T canola oil

• To make the dumplings, whisk together the flour, baking powder, salt, and thyme in a medium bowl. In another bowl, stir together the sour cream, milk, and vegetable oil. Add the wet ingredients to the dry ingredients and stir until just combined.
• Heat the soup to boiling and drop teaspoons of the dumpling dough on top of the soup in a single layer.
• When they are done, stir the soup gently to break up the dumplings. Serve hot.