Chicken and dumplings

Growing up, on cold days my mom would make chicken and dumplings. It's one of my favorite meals and I could eat tons of it. Wednesday night, I adapted her recipe to my own liking.

 I chopped up a large carrot, a small onion and two celery stalks and added them to a pot with three cans of Wegman's reduced sodium chicken broth. I sauteed two chicken breasts in some seasonings and then cut it into bite size pieces and added to the broth. You can add whatever seasonings you like to the broth. I added garlic powder, parsley, oregano and pepper. I set it on medium and left it to boil while Pete made the dumplings:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1 tablespoon margarine
• 1/2 cup milk
• 1/2 teaspoon parsley

 Mix together the flour, baking powder, sugar, salt and parsley. Cut in the butter until crumbly them mix in milk. It will form a dough. Drop dumplings by the spoonful into the boiling pot and cover, cook for 15 minutes. The dumplings will expand when they cook, and they are delicious.