Easy Chicken and Dumplings

Cook off chicken, debone and break into small bite-sized pieces.

Reserve chicken stock. (See note below)

In a large Dutch oven, over medium heat, add chicken stock.

Add carrots, onion, bell pepper, garlic and leek.

Add bay leaves, parsley, thyme, oregano, marjoram, salt and pepper.

Cover with lid and simmer about 5-10 minutes until veggies are tender.

Remove bay leaves and add chicken and mushrooms.

Stir to combine.

Reduce heat to low.

Measure out large tablespoonfuls of dumplings.

Drop dumplings over top of mixture a few at a time.

Cook covered with lid about 20-30 minutes until a toothpick inserted into the dumplings comes out clean.

Slowly and gently stir in the whipping cream.

Serve garnished with fresh thyme and parsley, if desired.

Combine flour, salt, baking powder, and herbs in a large mixing bowl and stir until well combined.

Add half-and-half and butter to flour mixture and stir gently to combine.

Set aside.