Chicken and Dumplings

Post date: Dec 9, 2008 4:41:37 AM

Pkg. of chicken thighs – I use the large family pack size but that is optional.

Some celery – I use typically around 3 – 4 stalks but it depends on the amount of soup that you’re making and your personal preference. I also like to use the leafy tops in the soup.

Some carrots – I use typically around 3 – 3 carrots, sliced thinly in the food processor but it depends on the amount of soup and personal preference.

A couple of chicken bouillon cubes

Salt, Pepper, and Poultry Seasoning, about 1 tsp. Thyme and 2 tsp. Parsley to taste

Bisquick

Fill a large pot with the chicken and enough water to cover chicken and some to spare. Add bouillon cubes. Bring chicken to a boil and then turn heat down to medium and cover with a lid. Allow to cook for about 30 – 40 minutes. Remove chicken from broth and put out onto a cookie sheet or plate. Remove skin and debone. Put chicken back into the pot and add seasoning to taste. Bring soup back to a boil. Mix up dumplings – which is 2 ¼ cups Bisquick and 2/3 cup milk. Stir Bisquick mix and milk until soft dough forms. Drop by spoonfuls onto boiling soup. Reduce heat; cook uncovered 10 minutes. Cover; cook 10 minutes longer. Makes 10 dumplngs. Or you can also make cornmeal dumplings if you’d prefer. It is ½ cup cornmeal, ½ cup flour, 1 tsp. salt, 2 ½ Tbs. cold butter, and ½ cup milk. Combine cornmeal, flour, baking powder, and salt. Cut in butter with a fork until mixture resembles course meal. Add milk and stir. Drop into hot soup.