Ingredients2 tablespoons unsalted butter

1 cup peeled and diced carrots

1 cup Celery diced

1/2 sweet onion diced

2 tablespoons Fresh parsley

minced

1 teaspoon salt

1/2 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1 can cream of chicken soup

4 cups chicken stock

1 rotisserie chicken-just the

white meat shredded and skin

removed

2 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

3/4 cup milk

4 tablespoons unsalted butter

melted

Directions1. In a large pot over medium/high heat melt the 2 tablespoons of butter. Once melted add in the carrots, celery, onion, and parsley. Once you add in the vegetables then add in the salt, pepper, smoked paprika, and dried thyme.  Saute for 5 minutes

2. Add the cream of chicken soup, chicken stock and the shredded rotisserie chicken to the pot.  Stir well and bring to a boil.  Reduce the heat to a simmer.3. For the dumplings you need to whisk together the flour, baking powder and salt.  Once that is combined add in the milk and the 4 tablespoons of melted butter.  Stir with a spoon until it forms a smooth ball. 4. I use a 2 tablespoon cookie scoop to form the dumpling batter into balls. They don't need to be perfect.  Drop the dumplings one by one into the simmering soup.   5. Cover the pot and simmer for 25 minutes.  Do not remove the lid while the dumplings are cooking.

CHICKEN AND DUMPLINGS

PREPARATION : 25MIN COOKING : 20MIN READY IN : 45MIN

Note: We like to eat our chicken and dumplings over mashed potatoes