For those rainy, cold days when you need comfort food by the fire.

Extra Virgin Olive Oil
1 c. peeled and sliced (1/8″) carrots
1 c. diced sweet onion
1 c. diced celery
1 tsp. salt
1/2 tsp. ground pepper
1 tsp. dried thyme
1/2 tsp. dried rosemary
10 – 12 c. good quality chicken broth
2+ c. cooked chicken or turkey meat, shredded

Dumplings:
2 c. all purpose flour
1 Tbsp. baking powder
1 tsp. salt
2 Tbsp. minced parsley
2 Tbsp. minced celery leaves
1 tsp. dried dill weed
1/4 c. shortening
3/4 – 1 c. milk

Pour enough olive oil into a large dutch oven to cover the bottom of the pot.  Heat over medium heat and add the next seven ingredients.  Cook until soft and fragrant (about 7 minutes), stirring occasionally.  You want to get a slight carmelization on the vegetables. Add the stock and bring to a boil.  Reduce heat and simmer 30 minutes.  Add chicken/turkey meat, adjust seasonings, and simmer another 30 minutes.

Meanwhile, prepare the dumplings.  Combine the dry ingredients into a large bowl.  Cut in the shortening with a pastry blender or two knives until the mixture resembles a coarse meal.  Add 3/4 c. milk and stir briefly with a fork. Add just enough of the remaining milk to make the dough hold together.  Drop by walnut-sized spoonfuls into soup. Cover and simmer 20 minutes without removing the lid.   Ladle into bowls and serve! Serves 6-8