Chicken and Dumplings

Here's what you need

2 tablespoons vegetable oil

1 onion, diced

2 carrots, peeled and slicedĀ 

3 stalks celery, sliced

1 teaspoon dried thyme

8 cups chicken broth

1 tablespoon hot sauce

salt and pepper

1 1/2 pounds chicken breast

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon sugar

1 egg

1 1/4 cups milk

Here's what you do

Heat oil in a large pot or dutch oven over medium heat. Add the onion, carrots and celery. Cook, stirring occasionally, until softened. Add the thyme then bring to a boil. Once boiling, add the hot sauce, salt, pepper and chicken. Cook until the chicken is cooked through, about 15 minutes. Remove the chicken and shred it, then return it to the pot.

While the chicken cooks, whisk together the flour, baking powder, baking soda, salt, sugar, egg and milk until smooth. Bring the soup back to a boil and add the dumpling batter in heaping spoonfuls. Cover and cook for 10 minutes longer. Serve at once.