David.. real simple...
Smoked some chicken thighs in the Yoder while roasting some diced carrots, diced celery and diced yellow onion (about 3/4 cup of each). Pulled the chicken and put it in a stock pot along with the roasted veggies. Added about a quart of homemade chicken stock and let it get happy for about 15 minutes. Seasoned with fresh rosemary and thyme.
Brought it all to a low simmer and added spoonfuls of the dumplings. Cooked them for 20 minutes and then covered and steamed them for another 20 minutes or so. (You may have to add more stock depending on how much stock the dumplings suck up.)
Ladled into warmed bowls and garnished with fresh parsley.