Chicken and Dumplings | Vicki Sawyer

Ingredients

• 4 chicken breasts, skin on and bone-in
• 2 tbsp olive oil
• 2 yellow onions, roughly chopped (optional replace 1 onion with 1 leek, cleaned and chopped)
• 4 carrots, peeled and diced
• 1 celery stalk, sliced into 1/4" pieces
• 4-5 cloves of garlic, chopped
• 1 tsp dried sage, chopped (if fresh, use 2 tsp)
• 1 tsp dried rosemary, chopped (if fresh, use 2 tsp)
• 1 bay leaf
• 2 quarts organic low sodium chicken broth or chicken bone broth (optional punch of flavor: when testing the soup flavor, add about a tbsp of chicken Better than Bouillon.)
• 3 tbsp softened butter
• 3 tbsp flour
• 1 cup frozen tender white corn or 2 ears of fresh corn (kernels cut off of ear)
• 1 cup frozen green peas
• 1 cup chopped kale
• Salt and Pepper to taste