• 6 cups chicken bone broth
• 2 tablespoons ghee
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 4 tablespoons all-purpose flour
• 1/2 cup french green beans, trimmed, cut into bite size peices
• 3/4 cup fresh peas
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 3 cups rotisserie chicken, chopped
• 1 1/2 cups all-purpose flour
• 4 tablespoons butter, cubed and cold
• 2/3 cup buttermilk
• 2 teaspoons baking powder

Heat 2 tablespoons of ghee in a large Dutch oven.  Add carrots, celery, salt and pepper.  Cook until the vegetables are soft.  Approximitately 10 minutes.  Add 1/4 cup of chicken broth slowly to keep vegetables from burning.  

When the vegetables are soft and the 1/4 cup of chicken broth evaporated, add 4 tablespoons of  flour and stir until toasty, about 2-3 minutes.  Gradually add chicken broth stirring.  Add chopped green beans and peas. Bring to a boil and then reduce heat and simmer for 15 minutes.

Add Chopped Chicken.

Put 1 1/2 cup of the flour into a bowl, add baking powder, salt and 4 tablespoons of butter that has been cubed and kept cold in the refridgerator.  Rub cubed butter through flour with your fingers until butter is pea sized distributed through flour.  Add cold buttermilk and chopped herbs.  Combine and roll dough into 2 inch balls.  The dumplings will expand when put into the soup.  If you prefer smaller dumplings, make 1 inch balls.  

Place the dumplings on top of soup, cover and cook over medium heat with the lid on for 15 minutes. 

Top with more fresh dill, parsley and chives.