Chicken Soup With Herbed Dumplings

• 2 lb. chicken breasts (bone in)
• 2 c. chicken broth
• 2 c. water
• 1/2 tsp. salt
• dash of hot pepper sauce
• 1 c. Bisquick
• 1/3 c. minced onions (green preferred)
• 1 tsp. dried basil
• 1 egg
• 1 Tbsp. milk
• 2 c. frozen, sliced carrots

1. Put chicken in pot with broth, water, salt and Tabasco.
2. Bring to boil and skim off foam.
3. Reduce heat; add carrots.
4. Cover and simmer 20 minutes or until chicken is tender.
5. Mix Bisquick, onions, basil, egg and milk in medium bowl until stiff.
6. Drop by teaspoonful into rapidly boiling broth.
7. Reduce heat, cover and cook 10 minutes, until dumplings have puffed.
8. Pull chicken off bone in large pieces and serve with soup and dumplings.
9. Makes 4 servings.

chicken breasts, chicken broth, water, salt, pepper sauce, bisquick, onions, basil, egg, milk, frozen

Taken from www.cookbooks.com/Recipe-Details.aspx?id=801275 (may not work)