<http://schema.org/recipeInstructions>
" Heat 6-quart Dutch oven on medium-high until hot. Season chicken with 1/4 teaspoon each salt and freshly ground black pepper. To pot, add 1 tablespoon oil, then chicken. Cook 2 to 3 minutes or until chicken is no longer pink on the outside, stirring. Transfer chicken to bowl; reduce heat to medium. To same pot, add remaining oil; stir in carrots, celery, and onion. Cook 5 to 7 minutes or until onion is translucent, stirring occasionally. Add broth, rosemary, and 2 cups water; heat to simmering. In small bowl, whisk flour, soda, and 1/2 teaspoon salt. With fork, cut in shortening until mixture forms coarse crumbs. Stir in milk just until dough forms. Stir chicken into simmering broth; cook 2 minutes. Stir in peas; cook 1 minute longer. With slotted spoon, transfer chicken and vegetables to large bowl. Do not remove pot from heat. Drop dough into pot by teaspoons. Cover; simmer 5 minutes. Uncover; simmer 3 to 5 minutes longer or until dumplings are cooked through. Spoon dumplings and broth over chicken mixture. Divide among bowls, and garnish with parsley."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a9543/chicken-and-dumplings-recipe/?src=shelter_footer>