Chicken With Thyme Dumplings

• FOR THE BROTH:
• 2 whole Carrots ( Skins Left On)
• 2 stalks Celery With Leaves Attached
• 1 whole Yellow Onion, Chopped
• 2 cloves Garlic, Roughly Chopped
• 2 Tablespoons Butter
• 4 quarts Water
• 3 whole Chicken Quarters With Bones And Skin
• 1 teaspoon Thyme
• 1/4 teaspoons Sage
• 1 whole Bay Leaf
• 1 Tablespoon Chicken Seasoning
• 1/2 teaspoons Seasoned Salt
• 1/4 teaspoons Black Pepper
• FOR THE DUMPLINGS:
• 3 cups Bisquik Baking Mix
• 1 cup Milk
• 1/4 teaspoons Thyme

1. Chop carrots, celery, onion and garlic. My hubby doesn't like the little orange thingys so I slice them on the large size so he can pick them out and put them into my bowl... LOL.
2. Melt the butter over medium high heat in an 8 quart or larger stockpot. Add the onion and garlic, and saute for 2 minutes then add the celery and carrots and saute for 5 minutes stirring often.
3. Add the water, chicken and all the seasonings and cook for an hour uncovered on high, or until the liquid reduces by half. (This makes hubby's mouth water while waiting)!
4. Turn off the heat, remove the chicken from the broth mixture and allow to cool. Set the liquid aside. When the chicken cools enough to touch, shred the chicken. Discard the bones and skins. Add the shredded meat back to the liquid and return to a boil on high.
5. Combine the Bisquik, milk and thyme in a medium bowl until just blended. Drop the batter by rounded spoonfuls into the boiling liquid. The bigger the spoon the bigger the dumplings! Reduce heat to Medium-High and cook uncovered for 10 minutes, then covered for 10 minutes. Smack hubby's hand with a wooden spoon every time he lifts the lid to see if they are done yet!
6. Cool for about 5 minutes or you will burn your mouth.
7. Enjoy!!

carrots, stalks celery, yellow onion, garlic, butter, water, chicken quarters, thyme, ubc, bay leaf, chicken seasoning, salt, ubc, baking mix, milk, ubc

Taken from tastykitchen.com/recipes/soups/chicken-with-thyme-dumplings/ (may not work)