hmm, I have fresh rosemary and thyme, so why not... http://community.cookinglight.com/showthread.php?t=56157
I finally made this tonight (9/13/06) and it was really good. I just used chicken breast and I didn't have stock so I threw some vegetable bouillon in there. I used fresh rosemary which made the dumplings the best part. This would be a great winter night dinner. Oh, I use yogurt in place of buttermilk... who has buttermilk lying around?!

Chicken and Rosemary Dumplings
From Cooking Light

Spoonfuls of seasoned buttermilk biscuit dough form light, fluffy dumplings in this classic American dish.

Soup:
4 cups fat-free, less-sodium chicken broth
3 cups water
1 pound chicken drumsticks, skinned
1 pound skinless, boneless chicken breast halves
2 thyme sprigs
2 teaspoons olive oil
1 1/2 cups diced carrots
1 1/2 cups chopped celery
1 cup diced onion
2 garlic cloves, minced
1/2 teaspoon salt

Dumplings:
1 1/4 cups all-purpose flour
1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
1/2 cup low-fat buttermilk
1 large egg
1/4 cup all-purpose flour
1/4 cup water

Remaining ingredient:
Freshly ground black pepper

Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until chicken is done. Remove pan from heat. Remove chicken pieces from broth; cool slightly. Strain broth through a sieve into a large bowl; discard solids. Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.

Heat oil in pan over medium-high heat. Add carrots, celery, onion, and garlic; sauté 6 minutes or until onion is tender. Add reserved broth mixture and 1/2 teaspoon salt; simmer 10 minutes. Discard thyme sprigs. Keep warm.

To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until combined.

Return chopped chicken to the broth mixture; bring to a simmer over medium-high heat. Combine 1/4 cup flour and 1/4 cup water, stirring with a whisk until well blended to form a slurry. Add flour mixture to pan; simmer 3 minutes. Drop the dumpling dough, 1 tablespoon per dumpling, onto chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil). Sprinkle with black pepper.

Yield: 6 servings (serving size: 2 dumplings and 1 1/3 cups soup)

NUTRITION PER SERVING
CALORIES 366 (24% from fat); FAT 9.7g (sat 3.8g, mono 3.5g, poly 1.3g); PROTEIN 32.5g; CARB 35.1g; FIBER 2.9g; CHOL 115mg; IRON 3.3mg; SODIUM 936mg; CALC 169mg;

Lorrie Hulston Corvin
Cooking Light, APRIL 2004