Weeknight Chicken and Dumplings

This is another one of Marlene Koch's recipes and as with all her recipes, it is exceptional.  Talk about comfort food!  These dumplings are different than others I've made and are really tasty with the added rosemary. 

The leftovers are mighty tasty (they make a great breakfast!), but will be thicker than the first time around.

WEEKNIGHT CHICKEN and DUMPLINGS (4-6 servings)

2 tsp EVOO
1 medium onion, chopped (about 1 1/2 cups)
4 medium carrots, peeled and chopped (about 1 1/3 cups)
3 medium celery stalks, chopped (1 cup)
1 1/4 tsp poultry seasoning
2 Tbsp AP flour
2 (14 oz) cans reduced-sodium chicken broth
1/2 cup plus 1/3 cup low-fat milk, divided
2 cups shredded cooked chicken breast
1/4 tsp salt
2/3 cup reduced-fat baking mix
2 Tbsp cornmeal
1/2 tsp chopped rosemary

In a large soup pot, heat the oil over medium heat.  Add the onion and saute for 3 minutes.  Add the carrots, celery, and poultry seasoning, and saute for 3 minutes.  Stir in flour and cook for 1 minute.  Stir in broth, 1/3 cup milk, chicken, and salt, and bring to a boil.  Reduce the heat to medium-low and simmer for 5 minutes.

While the soup simmers, in a medium bowl, combing baking mix, cornmeal, rosemary, and remaining 1/3 cup milk, until a stiff batter forms.  Drop batter by 1 1/2 Tbsp portions into the soup, spacing evenly for 8 dumplings.

Cover the pot and steam the dumplings for 7-9 minutes, ensuring that the soup stays at a low simmer.

Turn off the heat, uncover pot, and let sit for 2 minutes.  Stir the soup carefully, without disturbing the dumplings, and serve.

Recipe Source: "Eat What You Love Everyday" by Marlene Koch, p. 126