Chicken And Dumplings

Ingredients

 8 cups chicken broth
 1 chicken, cut into pieces or left whole
2 to 3 ribs celery, diced
1 onion, chopped
1/2 c. carrots, sliced
1 bay leaf
1 tsp. parsley flakes

Dumplings

2 c. baking mix
1/4 tsp. thyme, dried
1/2 tsp. parsley fakes
1/2 tsp. salt
2/3 c. milk

Directions

In a Dutch oven, combine chicken broth, chicken, celery, carrots, bay leaf and parsley. Bring to a boil. Cover and reduce heat to low and cook for 60 minutes or until chicken is tender and falling off the bone.

Remove the chicken from the broth.  When it is cool enough to handle, remove the skin and separate the bones and gristle from the meat. Cut any big pieces of meat into small bite size pieces.  

Return the chicken to the broth, carrots and celery mixture. Return to a boil then cover and reduce heat to low while you make the dumplings.

In a bowl, combine baking mix, thyme, parsley and salt. Stir in milk just until moistened.  Do not over mix or they will be tough.

Turn the heat up on the chicken soup and bring it back to a boil. Drop  the dumplings by tablespoonfuls into the boiling broth and reduce heat. Cook uncovered for 10 minutes and then cover and cook an additional 10 minutes.  Do not lift the cover during that time or the dumplings will be soggy.  

Remove dumplings with a slotted spoon and serve in bowls. 

Remember to remove the bay leaf before serving.