- 2 fryer chickens, cut into pieces
- 1 large onion, sliced
- 5 stalks celery, sliced
- Salt and pepper to taste
- 4 cups Bisquick
- 1-1/2 cups milk
- 1 tsp. butter
- Chopped parsley and grated carrot for garnish
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 the dumplings. Once the soup is simmering, drop dumplings by the tablespoon into the soup. After all of the dumplings have been added, simmer for an additional 10 minutes uncovered, add butter and then simmer 10 minutes covered. Serve immediately with garnishes on the side.
- Yields: 12 servings
- Preparation Time: 1 hour and 20 minutes