chicken and dumplings

12  ounces		chicken dark meat
1/2  lb.		carrots
3		stalks celeries
1		onion
1  cup		flour
2  teaspoons		baking powder
1/2  teaspoon		salt
3  ounces		milk
1  ounce		salted butter

Tip: For nutritional information on all the ingredients in chicken and dumplings just click on each ingredient name. Then adjust the serving size for any chicken and dumplings ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a dutch oven, place 4 chicken thighs (with skin and bone). Cover with water. Add one stalk celery, one carrot, and half an onion, coursely chopped. Bring to a boil and simmer for an hour. Discard celery, carrot, and onion from the broth. Discard skin and bone; dice meat. Refrigerate broth and skim off fat. Put broth back into the pot. Add fresh chopped celery, carrot, and onion. Add diced meat. Bring to a boil as you make dumpling dough.

In a clean bowl, combine flour, baking powder, and salt. Add milk and melted butter; stir all together in to a sticky dough. Drop by large spoonfuls into boiling broth. Cover and simmer 15 minutes.