2 ½ -3 pounds chicken - cut up
1 cup sliced carrots
1 cup sliced celery
½ cup diced onions
1/4 cup butter
1 T minced garlic
8 cups chicken broth
3 T fresh parsley
Salt & Pepper to taste (*remember chicken broth has lots of salt)
2 cups Bisquick
2/3 cup milk
In Dutch oven - melt butter and lightly fry carrots, celery, onion and garlic together.
Add in chicken, 8 cups of chicken broth, and parsley.
Bring to a boil and simmer until chicken is well cooked. (about 1-2 hours) We like it to shred a bit. Taste and salt and pepper as you like.
In a medium mixing bowl, mix together Bisquick and milk until moist. Do not over mix.
Add spoonfuls into soup. Do not stir at this time, but let boil for 10 minutes.
Gently stir after 10 minutes and let cook again for another 10 minutes.
Serve hot! I serve with a salad.
https://seasonalharmony.blogspot.com/2019/04/chicken-dumplings.html