Chicken and Dumplings

First, prepare the dumplings by mixing together flour, baking powder, salt, pepper and heavy cream. Mix together until it forms a ball of dough. Form small meatball sized balls, apx. 12. Set aside.

Next, sautee chicken in a soup pot on high in extra virgin olive oil until lightly browned (about 10 minutes). Remove chicken from pot and set aside.

Add to the soup pot the carrots, onions, garlic, butter and 6 tablespoons of flour. Stir until the mixture becomes pasty.

Add the chicken back into the pot along with chicken broth, heavy cream, thyme, 2 bay leaves and frozen corn. Cover and simmer for 15 minutes.

Remove the bay leaves, drop the dumplings in, top with parsley. Cover and simmer an additional 15 minutes.

Ladle into bowls and enjoy!