Ingredients
6 cups chicken broth
3 skinless, boneless chicken breast halves
2 ribs of celery, chopped
2 carrots, chopped
1/2 of an onion, chopped
1 clove garlic, minced
1 tablespoon butter
1 sprig fresh rosemary
dash poultry seasoning
salt and pepper to taste
1 1/3 cups Bisquick or other baking mix
1/2 cup milk
1/3 cup all-purpose flour
1/2 cup milk
Preparation
In a large pot over medium heat, simmer chicken, veggies, garlic, butter and spices/herbs in broth for 30 minutes. Remove chicken and cube, then return to pot with dumplings.
In a bowl, stir together baking mix and milk until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
In another bowl, stir together flour and milk until doughey. Drop mixture by half-tablespoonfuls into the boiling water with cubed chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 15 minutes more. (Stir often to keep chicken from sticking to pan.)
Season to taste and serve hot.
