Chicken Soup with Dumplings

Trust me, this is all you need on a chilly night.  It'll warm you to your bones and satisfy your soul.  Fighting words! I very often find chicken soups to be a tad insipid, but a dash of Worcestershire sauce and some minced rosemary adds a delicious punch to this one.  The dumplings do a very good job at adding the comfort.

Chicken Soup With Dumplings;

2 cups of cooked chicken, shredded

2 tablespoons olive oil
1 onion, finely chopped
4 carrots, peeled and chopped
3 stick of celery, chopped
1 leek, washed and chopped
1 clove of garlic, minced
Salt and pepper
1 sprig of fresh rosemary
A healthy dash of Worcestershire sauce
1 teaspoon of tomato puree
4 cups of chicken stock
1 cup of frozen peas

For the Dumplings;

1 1/2 cups of all purpose flour
2 teaspoons baking powder
Salt and pepper
1 teaspoon of minced rosemary
3/4 cup of milk

Heat the olive oil and add the onion, sprinkle with salt and saute on low for 10 minutes until turning golden.  Add the celery, garlic, carrots and leeks.  Stir well.

Add the chicken stock, bring to the boil, turn down to a simmer and cook on for another 10 minutes.

Meanwhile make the dumplings.  Measure the flour, baking powder, salt and pepper and minced rosemary into a bowl.  Add the milk and mix together.  Do not over mix.

Take a heaped tablespoon of the dumpling mixture at a time and drop into the soup.  Cover and cook for a further 15 minutes.

Remove from the heat, add the shredded chicken and the frozen peas and gently stir.  Allow to sit for 5  minutes and then serve.