Chicken & Dumplings

Ingredients

1 tablespoon extra virgin olive oil

1 medium onion, diced

2 stalks celery, sliced

2 carrots, peeled and sliced

1 tablespoon fresh rosemary, stripped from stem and minced

1-2 cloves garlic, minced

1 teaspoon fine sea salt

1/2 teaspoon finely ground black pepper

4 cups roasted chicken, shredded

6 cups broth or water or a combination, divided

2 1/2 cups unbleached all-purpose flour, divided

1 tablespoon aluminum-free baking powder

1/2 teaspoon baking soda

6 tablespoons unsalted butter, melted

3/4 cup buttermilk

1 tablespoon fresh parsley, stemmed and diced

Heat oil in cast iron Dutch oven on medium-high setting. Add onion, celery, carrots, rosemary, garlic, salt and pepper to pot. Cook until vegetables have softened, 5 to 7 minutes.
Add chicken and four cups broth. Heat until chicken is warmed and liquid is bubbling.
In a small bowl, whisk together 1/2 cup flour and 2 cups broth until well mixed. Add this mixture into Dutch oven and whisk 8 to 10 minutes until the liquid has thickened into a sauce.
In a small bowl, whisk 2 cups flour with baking powder and baking soda. Stir in butter and then buttermilk until a sticky dough has formed. You may need to add a little water if the flour mixture is not incorporating completely into the dough.
Reduce heat under the Dutch oven to low, bringing the chicken mixture to a simmer. Drop tablespoons of batter into chicken mixture, making about 10 dumplings total. Cover Dutch oven and simmer for 10-12 minutes until dumplings are firm.
Ladle into bowls. Sprinkle with parsley. Serve warm.