My aunts used to cook this and I was afraid that the recipe would be lost. Luckily I came across it by chance and it tastes better than ever!

1/2 cup carrots, diced
6 cups chicken broth
2 cups cooked chicken, shredded
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and black pepper to taste
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Directions
1. In a large Melt the butter over medium heat. Add onion, garlic, celery, and carrots and sauté until vegetables are soft, about 5 minutes.
2. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and add the cooked chicken, thyme, parsley, salt and pepper. 3. In a separate bowl, mix together the flour, baking powder and salt. Stir in the milk until a soft dough forms. 4. Add a tablespoon of batter to the boiling soup. Cover and simmer for 15 minutes until the dumplings are cooked through. 5. Season with salt and pepper and serve hot. Variations & Tips For a twist on this classic, add a cup of frozen peas or diced potatoes to the carrots and celery to give it more texture and flavor. If you're craving more herbs, a handful of chopped fresh parsley or basil added towards the end of cooking can spice up the dish beautifully.