Chicken And Dumplings

• 6 cups chicken broth
• 3 skinless, boneless chicken breast halves
• 2 ribs of celery, chopped
• 2 carrots, chopped
• 1/2 of an onion, chopped
• 1 clove garlic, minced
• 1 tablespoon butter
• 1 sprig fresh rosemary
• dash poultry seasoning
• salt and pepper to taste
• 1 1/3 cups Bisquick or other baking mix
• 1/2 cup milk
• 1/3 cup all-purpose flour
• 1/2 cup milk

1. In a large pot over medium heat, simmer chicken, veggies, garlic, butter and spices/herbs in broth for 30 minutes. Remove chicken and cube, then return to pot with dumplings.
2. In a bowl, stir together baking mix and milk until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
3. In another bowl, stir together flour and milk until doughey. Drop mixture by half-tablespoonfuls into the boiling water with cubed chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 15 minutes more. (Stir often to keep chicken from sticking to pan.)
4. Season to taste and serve hot.

chicken broth, skinless, celery, carrots, onion, clove garlic, butter, rosemary, poultry seasoning, salt, bisquick, milk, flour, milk

Taken from www.epicurious.com/recipes/member/views/chicken-and-dumplings-50058064 (may not work)