Thanksgiving leftovers?

My mom always made turkey dumplings after Thanksgiving with the leftover turkey and it is one of the things I look forward to the most. I don't know why but this isn't something that I make...except for after Thanksgiving. I had been eyeing this recipe for a while and finally got around to make it and I am so glad I did. It was perfect! Pretty quick to throw together and I LOVED the rosemary in the dumplings.

Chicken and Rosemary Dumplings

(Source: Cooking Light: Chicken)

Soup:

4 cups fat-free, less-sodium chicken broth

3 cups water

1 pound chicken drumsticks, skinned

1 pound skinless, boneless chicken breast halves (I did not use the chicken drumsticks. I only used 3 skinless, boneless chicken breasts.)

2 thyme sprigs (I used dried thyme.)

2 teaspoons olive oil

1 1/2 cups diced carrot

1 1/2 cups chopped celery

1 cup diced onion

2 garlic cloves, minced

1/2 teaspoon salt

Dumplings:

1 1/4 cups all-purpose flour

1 tablespoon chopped freshe or 1/2 teaspoon dried rosemary

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons butter, softened

1/2 cup low-fat buttermilk

1 large egg, lightly beaten

Remaining Ingredients:

1/4 cup all-purpose flour

1/4 cup water

Freshly ground black pepper

1. To prepare soup, combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until chicken is done. Remove pan from heat. Remove chicken pieces from broth; cool slightly. Strain broth through a sieve into a large bowl, discard solids. Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.

2. Heat oil in pan over medium-high heat. Add carrot, celery, onion, and garlic; saute 6 minutes or until onion is tender. Add reserved broth mixture and 1/2 teaspoon salt, simmer 10 minutes. Keep warm.

3. To prepare dumplings, lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until combined.

4. Add chicken to broth mixture, bring to a simmer over medium-high heat. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup water, stirring with a whisk until well blended to form a slurry. Add slurry to pan; simmer 3 minutes. Drop dumpling dough, 1 tablespoon per dumpling, into chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil.) Sprinkle with pepper.

Yield: 6 servings (serving size: 2 dumplings and 1 1/3 cups soup).