Hearty Chicken and Dumplings

By Kyra Sanders, Tater’s Mom
Chef’s note: this is an easy version of what would take all day to make. Outstanding on cold days, and especially when you want to feel better fast.

2 Tbsp olive oil
1 medium onion, chopped (or about 1 cup frozen)
1 heart of celery, chopped (use the leaves)
1 cup chopped carrots (quick tip: use shredded)
2 tsp dried thyme, or 2 tsp dried poultry seasoning blend

Heat olive oil over medium high heat in a stock pot. Add the onion, celery, and carrot, stir and let cook until the onions are translucent. Add thyme or poultry seasoning.

2 cans (8 ounces) chicken breast meat drained, or 2 cups of shredded rotisserie chicken
8 cups low-sodium chicken broth (avoid bullion - it’s mostly salt)
1 pkg white pepper gravy mix (size that makes 2 cups)

Combine the gravy mix with chicken broth to reduce clumping, add gravy/broth and chicken to the onions, celery and carrots. Bring to a gentle boil.

1 can (16 ounces) buttermilk or flaky large biscuits
Salt and pepper

Open the can of biscuits, and cut each biscuit into about 8 pieces. Drop the pieces into the boiling liquid one at a time being careful not to splash yourself. Gently stir occasionally until the biscuits begin to float to the surface. Check the seasoning, and add salt and pepper to taste. Serve with snipped chives and a dollop of sour cream or plain yogurt.