Delicious Chicken and Dumplings

 

1
chicken, cut up
1
sprig parsley
1/2
cup chopped celery (with leaves)
1
medium carrot, sliced
1
small onion, sliced
1
teaspoon salt
1/2
teaspoon pepper
2
cups Bisquick
2
eggs
2
tablespoon milk

 

 

Place chicken in kettle.  Add just enough water to cover.  Add parsley, celery, carrot, onion and salt and pepper.  Heat to boiling; reduce heat.  Cover and simmer until thickest pieces of chicken are tender, 1 to 2 hours.  Remove from heat.

 

When cool, remove chicken from bones and skin in pieces as large as possible.  Skim fat from broth; strain broth and return broth to kettle.   Discard vegetables.  Return chicken to broth and heat to boiling.

 

While chicken and broth are heating, mix Bisquick, eggs, and milk to stiff dough.  Roll out thin, a little less than 1/4 inch thick on floured board.  Cut into 1 x 4 " strips.  Add to boiling broth and cook uncovered for 10 minutes.   Then cover and cook an additional 10 minutes. 

 

Serves 4 to 6.