Mom's Chicken and Dumplings

I've been meaning to post my mom's recipe for Chicken and Dumplings for a long time. Mom never gave any of us her recipe, so I spent years working on this to get the flavor just like hers. I've seen other recipes but they don't taste as good as Moms.

Ingredients:

2 lbs Bone-in Chicken Breasts

10 Cups Water

1 tsp Kosher Salt

1 tsp Black Pepper

3 Carrots, chopped

3 stalks Celery, chopped

1 medium Onion, diced

1 tsp Kosher Salt

1 tsp Black Pepper

1 tsp Garlic Powder

1 1/2 tsp Oregano

Directions:

Place chicken breasts in a large Dutch oven (I use an 8-quart). Pour water into the pot and add the first teaspoon of salt and pepper. Cook on medium-high until the meat can easily separate from the bone (about an hour). Remove the chicken from the pot, and allow it to cool. 

While the chicken cools chop the vegetables and add them to the broth. Add the salt, pepper, garlic powder and oregano to the broth. Cook on medium-high until the vegetables are tender. 

As the vegetables cook separate the chicken from the bone. Shred and add to the broth/vegetable mix. Warm the chicken for about 15 minutes.

For the Dumplings:

In a bowl mix: 

4 cups of Bisquick Baking Mix with 

1 1/3 cup Milk until well blended.

Drop by tablespoons into broth. Turn down temperature to a strong simmer (3 on the average electric stove). Cook uncovered for 10 minutes. Cover and cook 10 more minutes until dumplings are cooked. You can test this by using a spoon to scrape the top layer of the dumpling. The inside should not be moist.

Spoon into bowls and enjoy.

Serves 10. Or 3 and several lunches.

Enjoy!

Ingrid