Chicken and Drop Dumpling Stew

This is from Eat at Home, one of my favorite recipe blogs - I added my changes in bold:

• 3 boxes chicken broth (or 6 cans) I used stock from a rotisserie chicken carcass
• 5-6 carrots, peeled and chopped
• 1 onion, peeled and chopped
• 3 stalks celery, chopped
• 1/2 tsp. poultry seasoning & a generous pinch of parsley, sage, rosemary & thyme
• 3-4 cups cooked chicken, chopped

Dumplings:

• 1 1/2 cups flour
• 1/3 cup butter, softened
• 1 tsp. salt
• 2 tsp. baking powder
• 1/2 cup milk

Bring the broth to a boil in a large pot.  Add the vegetables and seasonings and bring back to a boil.

Mix up the dumplings.  Stir the flour, salt, and baking powder together.  Cut in the butter with a pastry blender or fork.  Stir in the milk to form a stiff dough.   Drop by spoonfuls in the boiling chicken broth.  Stir in the chicken and reduce the heat.  Cover and cook for 20 minutes.