5 c. chicken broth
6 carrots, peeled and sliced
2 ribs celery, sliced
1 c. onion, chopped
6 boned, skinned chicken thighs, cut in half
1 tsp. dried sage
1 bay leaf
Salt and pepper to taste

DUMPLINGS:

1 1/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. scallions (green onions), minced
3 tbsp. butter
2/3 c. milk

In large wide soup pot or deep skillet, combine soup ingredients. Bring to boil and simmer 10 minutes while making dumplings.

In bowl, combine flour, baking powder, salt, scallions, and butter. Use fingertips to work ingredients together until butter is about the size of small peas. Add milk and stir just until soft dough forms.

Drop dough by rounded tablespoonsful into simmering soup. Makes about 12 dumplings. Cover and simmer over low heat for 20 minutes. Season with salt and a generous grinding of black pepper. Remove bay leaf and serve. Serves 4-6.