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January 1999 Issue
Soups and Stews
by Philip R. Gantt
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Chicken and Dumplings

This is a favorite meal in itself for the children and oldsters alike. Presented here is a basic way to prepare the dish, with a few options, depending upon your preferences or mood.
  • 2 chickens, cut into pieces
  • 1 large onion, sliced
  • 5 stalks celery, sliced (with leaves)
  • Salt and pepper to taste
  • 4 cups Bisquick
  • 1-1/3 cups milk
  • 1 T. butter
Boil the chicken pieces in a large pot of water for about 45 minutes. Remove the chicken from the water and allow to cool. Put the vegetables into the water, but turn off the heat temporarily.

When the chicken is cool enough to handle, shred the meat from the bones and return the meat to the pot. Turn on the heat and bring the soup to a simmer. While the soup is heating, mix the Bisquick with the milk in a mixing bowl to make a dough for the dumplings. Once the soup is simmering, drop dumpling dough by the tablespoon into the simmering soup. After all of the dough has been added, add the butter and simmer for an additional 10 minutes uncovered and 10 minutes covered. Serve immediately.

As a variation, add one thinly sliced carrot to the soup, or garnish with 1/3 cup of fresh chopped parsley.

  • Yields: 8 servings
  • Preparation Time: 1 hour, 20 minutes
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