Chicken and Dumpling Soup

This is the epitome of comfort food, folks.  :)

Don't let the long list of ingredients fool ya...it isn't hard to make!  I just itemized them into an easier format.

CHICKEN AND DUMPLING SOUP
Makes 8 servings

(3 c. pre-cooked, cubed chicken breast, OR...)
2 Tbsp. butter
1/2 c. flour
3-4 boneless, skinless chicken breasts

2 Tbsp. butter
1/2 onion, diced
1 carrot, peeled and shredded
1 stalk celery, diced
2 tsp. minced garlic

1 Tbsp. cornstarch
4 c. water
4 c. chicken broth (I use Better Than Bouillon, Vegetable Base)
1/2 c. half-and-half
1 tsp. poultry seasoning (onion pwd., garlic pwd., thyme, rosemary, sage and paprika)
1/2 tsp. salt
1/2 tsp. black pepper

For dumplings, dump into a quart freezer ziplock:
3/4 c. half-and-half
1 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt

DIRECTIONS:
1. Over medium heat, melt butter in a large skillet, dredge chicken breasts in flour, and brown on each side 6-7 minutes.  Set aside to cool, then cube.
2.  In a large soup pot, melt butter and saute onion, carrot, celery and minced garlic over medium until tender, about 4-5 mins. 
3.  Mix cornstarch into the water, then add to soup pot with broth, half-and-half, seasonings and chicken.  Bring to a low boil/simmer.
4.  Knead dumpling ingredients inside the ziplock until incorporated.  After soup has simmered for 5 minutes, snip off a tiny (1/4") corner of ziplock and using a kitchen scissors, cut 1/2" pieces of dough into simmering broth.  (The dough is really sticky, so make quick cuts with the scissors.  If needed, dip scissor into hot soup to loosen dough.)  Simmer for 10 minutes more.

Enjoy!