Dollbabe56's (RR) Chicken and Dumplings Soup

Chicken Breast, no skin, 16 ounces - cubed
Flour, white, 2.5 cup
Bay Leaf - 1
Poultry seasoning, 1 tbsp (Old Bay Seasoning)
Salt, 1 tsp
Pepper, black, .5 tsp
Country Crock, Shedd's Spread Country Crock Regular (Soft), 1/4 cup
Parsley, dried, 1 tbsp
*Buttermilk, .75 cup
Baby Carrots, raw, 15 large -diced
Celery, raw, 3 stalk, medium (7-1/2" - 8" long) -diced
Potato, raw, 4 small (1-3/4" to 2-1/2" dia.)-diced
Chicken Broth, 64 fl oz
Olive Oil 2 tbls

Makes 6 servings.
Combine 1/2 cup flour, salt, pepper and Old Bay Seasoning in large ziploc plastic bag. Add chicken to coat. Heat olive oil in large dutch oven, add chicken and brown.
Add vegetables and bay leaf. Cover and cook over medium high for 5 minutes, stirring occasionally.
Add chicken broth and bring to boil.
Combine flour and margarine until crumbly. Add parsley. Stir in buttermilk. When broth comes to boil, add flour mixture 1 teaspoon at a time making dumplings.
Cover pot and lower heat to low. Cook for 8 minutes, or until dumplings are cooked in the middle.

Number of Servings: 6

Recipe submitted by SparkPeople user DOLLBABE56.