Chicken And Dumplings

• 1 whole Bone-in Chicken
• Salt, Pepper, Garlic Powder And Paprika, To Taste
• 1 Tablespoon Oil
• 4 cups Water Or Chicken Broth
• 4 teaspoons Chicken Base
• 2 whole Carrots, Cut Into Quarters
• 1 whole Onion, Cut In Half
• 2 stalks Celery, Cut Into Quarters (or 1 Tablespoon Celery Flakes)
• FOR THE DUMPLINGS:
• 2 cups Bisquick
• 2/3 cups Milk
• 2 Tablespoons Parsley (optional)

1. Season chicken pieces with salt, pepper, garlic powder, and paprika.
2. Heat oil in a pot over medium heat. In batches, brown chicken on both sides.
3. In the same pot, over the chicken, add water, chicken base, carrots, onion, and celery (or celery flakes). Cover pot and simmer for 45 minutes.
4. When the chicken is almost done, make your dumplings. In a bowl, combine Bisquick, milk, and parsley. Set aside.
5. Remove chicken and vegetables from pot and set aside on a plate. Cut the chicken into bite size pieces and place in a casserole dish. You can eat the vegetables on the side or discard them.
6. Using a large tablespoon, drop the dumpling mixture into the broth. Cook for 10 minutes, uncovered. Then cover and cook for an additional 10 minutes. The broth should be thick. Simmer longer if needed to thicken.
7. Pour the dumplings over the chicken and enjoy!

chicken, salt, oil, water, chicken base, carrots, onion, stalks celery, bisquick, milk, parsley

Taken from tastykitchen.com/recipes/soups/chicken-and-dumplings-8/ (may not work)