Chicken & Dumplings - A comforting fall meal

Fall is in full swing here in the Pioneer Valley, which means cold nights and blustery weather. I always crave something warm and comforting this time of year. I can't think of much that's more warm and comforting than chicken soup - except when you add dumplings to it!

This was also my first time cooking with celeriac - and I was very happy with the results. (For those of you unfamiliar with celeriac, it's the root of a celery plant. When boiled, it's similar to a potato, but with less starch and more of a peppery bite. Very tasty! I really hope they have more next week at the CSA so I can stock up for the winter.)

Chicken and Dumplings

Ingredients

Method

In a large saucepan, combine broth, cream of chicken soup and water over high heat. Whisk until mixture is smooth. Bring to a boil, then reduce heat to low. Add chicken and carrots. Cover and let simmer 15 minutes. Add celeriac and boil another 5 minutes.

Meanwhile, prepare dumplings by mixing flour, baking powder and salt. Then stir in water and olive oil just until mixed (dough should be sticky).

Drop dough into simmering soup by teaspoonfuls. Cover and simmer 12-13 minutes until dumplings are cooked through.

Serve & enjoy!