My youngest daughter is now helping dreaming up ideas of dishes to try to make and she wanted to do the classic chicken and dumplings. She had the idea to make it a few days ago when it was cold and rainy. Today its warm like the first day of spring, but the chicken went into the pot as planned. First I started by deboning chicken legs and making a stock with the bones, as the stock was simmering I diced onion, carrot and celery and sauteed the vegetables with a little olive oil, then I added the chicken meat and the stock which was strained, then bring the soup to a simmer and cook till the meat and vegetables are tender. The dumpling dough is made with flour, water, baking powder, salt, chopped parsley and believe it or not a little dollop of mayonnaise. Spoon small teaspoon size dollops of dough into the simmering soup. after 15 minutes its done, check for seasonings and serve in bowls with crusty rustic bread.