Chicken and dumplings

You can either make this on the stovetop or in your crock pot. I usually throw it all in my crock pot first thing in the morning and let it cook all day. (This probably serves about 6 large portions)

Soup
1 chicken breast
2-3 carrots
2-3 stalks celery
1 onion (whatever you have on hand, Ive even used a red onion and it still tasted delicious)
3-4 cloves garlic
3-4 cubes chicken bouillon
1/2 tsp rosemary
1/2 tsp basil
Salt & Pepper to taste
Water to fill either pot or crockpot

Dumplings
2 cups all purpose flour
4 tsps baking powder
1/2 tsp salt
3/4 cup milk

 Fill crockpot or large soup pot 3/4 full with water. Put in chicken, veggies, chicken bouillon and herbs. Cook on high (for crockpot) all day or if cooking stove top, bring to boil and then turn down and keep it on a simmer. When close to dinner time, take everything out of the broth. If the veggies are too soft for your liking discard those ones and add some fresh chopped carrots and celery. The soup will then need to cook longer as to cook the carrots and celery. Shred the chicken add back to the broth as well. Let cook. 30 minutes before serving make up the dumplings:

Mix flour, baking powder, and salt in a mixing bowl. Add milk and stir to make a soft dough. Add a little more milk or flour, if dough is too thin or stiff. Let set for 10 minutes. Drop dough from tablespoonfuls onto simmering stew (make sure not to compact the dough). Cover stew tightly and cook for about 15 minutes without removing cover.

This soup freezes really well. Since it makes quite a bit and only 2 1/2 of us eat it, I usually let it cool down and then put into freezer zip lock bags. I lay them flat in the freezer and then they defrost quickly.