The weather out here in So Cal has been crazy, hot for a day, and then it rains on and off for three more.  Wintertime is soup/stew time, and one of my favorites is Chicken and Dumplings.

Ingredients (for the soup):

1 package chicken breasts or tenders (1- 1 1/2 pounds)

olive oil

salt

pepper

Chicken Bullion

1 medium onion

2-3 carrots

1 package mushrooms

parsley

2-3 springs of fresh thyme.

Cut up the chicken into 1 inch pieces, seasoning them with the salt and pepper. heat the olive oil and brown the pieces.  While these are browning, cut up the onion into small pieces and add to the chicken.  Once the chicken is partially cooked (there is still pink, showing under the skin) add enough water to cover the chicken (about 4-6 cups of water) and bring to a boil.  Add the bullion.  (f you decide to use pre-made chicken  broth, buy 6-8 cans, that way you have enough to add when the soup cooks down and you don’t have to worry about the flavoring of the soup) Let it cook for 10-15 minutes, stirring occasionally. During this period, peel and slice your carrots up.  I like bigger pieces, so make them about 1 inch big.  Quarter the mushroom.  Add to the soup and reduce to a simmer, adding the thyme sprigs. 

Let cook until veges are done (probably 30-45 minutes on low heat). Test the carrots.  They are done if you can pierce them easily with a fork.  Now for the dumplings! To make these you will need:

1 1/2 cups of flour

1tsp of salt

4 tsps of butter

2 tsp of baking powder.

1/2 cup of milk.

Add all the dry ingredients together and cut in the butter.  Begins mixing the butter into the flour mixture, it will start to look like meal.  Slowly, add the milk, stirring the mixture, until a ball forms.  the ball may be sticky, so add a little more flour.  If too dry, add milk.  Now you want to knead the dough a little.  You will get your hands sticky, but kneading makes all the difference.  When you have kneaded enough, the dough will be smooth looking and no flour should remain in the bottom of the bowl.  Now the dough is ready for the soup.  Using your hands make small balls out of the dough about an inch big( the dough should not be sticky, if it is just add more flour and knead it in)  and drop into the boiling soup.  When the dough hits the soup, it will puff up, which is normal.  Once all the dumplings are in the soup, cook uncovered for 10-15 minutes. Stir the soup and cover.  Cook for 20-30 minutes. 

During this period, keep an eye on the liquid level in the pot.  If it looks like its getting low, add some more water.  Once the dumplings are cooked, check the soup for taste.  Remove from heat. You may need to add salt or pepper, or more bullion if you needed to add water.  Remove the thyme springs. (they should be limp and the leaves fallen off). Let the soup sit for about 30 minutes and coarsely chop the parsley.  Ladle into bowls and garnish with the parsley.