Herbed Chicken and Dumplings

This delicious recipe is great for this cool weather in Ohio. Wasting food is one of my biggest pet peeves, so this recipe was made to use up all the left over vegetables and chicken in my fridge. I frequently buy a rotisserie chicken at the beginning of the week to make meal prep easier. Thedumplings that top this soup are a baking mix such as Pamelas Products Gluten Free baking mix, or you could use Bisquick, Mix 2 cups of baking mix with 1 cup of water, 1 tsp garlic powder, and 1 tsp dried rosemary.

Add to a large soup pot:

-2 tbs olive oil

-1 medium sliced onion

-4 stalks celery chopped

-3 large carrots sliced

-1 cup of fresh green beans sliced into small pieces

-4 cloves garlic minced

-1 zucchini cut into half moons

-handful of chopped fresh herbs such as basil, cilantro, thyme, oregano (about 1/2 cup)

-2 dried bay leaves

-salt and pepper to taste

Saute all above ingredients for 5 minutes. Next add in your leftover chicken (about 2 cups of shredded rotisserie chicken). Add in 4 cups of low sodium stock such as chicken or vegetable. If you don't have stock on hand use water. Lastly add in 1 large pitcher of water (about 6 ish more cups) and bring the soup to a boil. Cook for 20 minutes. After the vegetables are tender to your liking take an ice cream scoop and plop the dumpling batter into the boiling soup. Cover and let cook for 4-5 minutes. The dumplings will puff up and sit on top of the soup