Chicken and Herbed Dumplings

Ingredients

• 2 teaspoons double-acting baking powder 
• 2 tablespoons butter cut into small pieces
• 1 teaspoon canola oil 
• 1.5 cups carrots sliced ( 3 medium)
• 0.7 cup celery diced ( 2 stalks)
• 2 cups chicken breast cooked chopped
• 0.5 teaspoon thyme leaves dried
• 32 ounce less-sodium chicken broth fat-free
• 1 cup flour all-purpose
• 2 teaspoons rosemary fresh chopped
• 0.8 cup buttermilk low-fat
• 0.8 cup onion diced
• 0.3 teaspoon salt 
• 1 cup water 

Equipment

• bowl
• knife
• blender
• measuring cup
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add onion, celery, and carrot; saut 10 minutes or until tender.
3. Add chicken, broth, water, and thyme; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.
4. While soup simmers, lightly spoon flour into a dry measuring cup; level with a knife.
5. Combine flour, baking powder, rosemary, and salt in a bowl.
6. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
7. Add buttermilk, stirring just until moist.
8. Drop dough by heaping teaspoonfuls into simmering chicken mixture. Cover and cook over low heat 11 minutes (do not let soup boil).