Step 1

Preheat the oven to 350 degrees F.

Step 2

Wash and peel the carrots. Chop into slices and add to a large baking dish. Chop the onion and mince the garlic. Add the onion and garlic to the baking dish. Sprinkle with olive oil, thyme, celery salt, and one cup of chicken broth. Toss so that everything is well coated.Add the chicken breast to the middle. Drizzle with a little more olive oil. Sprinkle salt and pepper over everything.Place into the oven and bake for about one hour. Tossing the vegetables at least one time.

Step 3

When cooked through (165 degree F for the chicken) remove the baking dish from the oven. Place the chicken on a cutting board. When cool enough to handle shred and reserve the chicken.Meanwhile, scoop the roasted vegetables with a slotted spoon and put them in a 3.5 quart Dutch oven or large saucepan. Pour the remaining roasting liquid into a Pyrex measuring cup or small bowl. Allow the fat to seperate to the top then remove with a small ladel. Reserve the remaining cooking liquid.

Step 4

Add six cups of chicken broth to the vegetables in the Dutch oven or saucepan. Add seasoned salt and a bay leaf. Bring to a boil on the stovetop over medium high heat. Add the reserved cooking liquid and reduce heat to achieve a nice simmer. Simmer for about 15 minutes.

Step 5

Make the buttermilk substitute by adding the water, goat yogurt, and apple cider vinegar to a measuring cup. Stir well and set aside.Make the dumpling batter by adding the flour, baking powder, baking soda, and organic cane sugar to a medium bowl. Melt the butter and add it to the dry ingredients. Stir well.You may not need all of the yougurt mixture so start with half and add more in batches.

Step 6

Add the shredded chicken to the simmer soup. Then add in large spoonfuls of the batter into the simmering soup. Cover and let cook for 15 minutes without removing the lid. When done remove the bay leaf and serve with a large ladel. Enjoy!