Saute chopped onions (until the onions are soft) and shredded carrots in a little butter. Add small pieces of chicken. Cook a bit, but don’t overcook.
Add chicken broth. (I prefer Penzey’s concentrated chicken broth.) Simmer.
Add a dash of lemon juice, a few grinds of pepper, parsley and a little bit of tomato paste (for umami). Maybe a little bit of Chardonnay if you have it on hand.
Add chopped potatoes. Simmer until the potatoes are soft. Then add the dumplings. I bought frozen dumplings in a Bismarck grocery store (made at Baker Boy in Dickinson, N.D.). Finally, add some cream or half and half. Don’t burn it. Enjoy.