Chicken and Dumplings

Make the best chicken broth you've ever had with stewing hens from the farm, and then use it to cook this classic, stick-to-your-bones winter meal. A Christmas tradition on the farm, this dish feels celebratory and special. Really, though, you can make it any day of the week for a dinner that'll warm you from the inside out!

Ingredients
For the dumplings:
1 cup flour
1 and 1/2 tsp baking powder
1/2 tsp sea salt
1/2 tsp sugar
2 tbsp butter
1/2 cup milk 

For the soup:
4 tbsp butter
1 cup chopped onion
1/3 cup flour
1 quart chicken broth (4 cups)
2-3 stalks chopped celery 
(optional: chopped carrots, sweet potato, greens etc.)
2 cups shredded chicken (from your cooked stew hen or otherwise)

Step 1: Make your dumplings! Combine flour, baking powder, sea salt and sugar in a bowl and mix well. Cube your butter and incorporate it into the dough like you would pie crust. Then add your milk and gently incorporate until everything holds together.

Step 2: For the soup, heat butter in a large skillet or pot over medium heat until melted and bubbling. Then add your chopped onion and sauté until soft. Sprinkle in your flour and cook for several minutes, stirring constantly. The mixture should be a light golden-brown. 

Step 3: Slowly pour your quart of chicken broth over the roux mixture, stirring as you do. Let simmer for a few minutes before adding your chopped celery, any other chopped vegetables you want to use, and your shredded chicken. Let everything simmer until all of your vegetables are cooked. 

Step 4: Now you can add your dumplings! Using a spoon or 1/8 measuring cup, drop your dumplings into your still simmering soup. Cover and let cook for just a couple of minutes. Then remove from heat and let stand for 15-20 minutes. Enjoy!