Mom's Chicken and Dumplings

I posted my Mom's Chicken and Dumplings recipe a while ago and realized I had missed a couple of crucial ingredients in my transcription. I removed that one and am sharing the revised version. It's so much better with this correct version. I do apologize for that but I hope you enjoy this as much as my family does. This recipe took me a while to figure out, since my Mom wouldn't allow anyone in the kitchen while she cooked. Eventually I did come up with this version.

Mom's Chicken and Dumplings

Ingredients:

        2 lbs Bone-in Chicken Breasts

        10 Cups Water

        1 tsp + 1/2 tsp Kosher Salt

        1 tsp + 1/2 tsp Black Pepper

        2 Carrots, chopped

        2 stalks Celery, chopped

        2 cloves Garlic, or 1 tsp Garlic Powder

        1 medium Onion, diced

        1 Bay Leaf

        2 tsp Oregano

Directions:

1. Place chicken breasts in a large Dutch oven (I use an 8-quart). 
2. Pour water into the pot.
3. Add the first teaspoon of salt and pepper. 
4. Cook on medium-high until the meat can easily separate from the bone (about an hour). 
5. Remove the chicken from the pot.
6. Allow the chicken to cool. 
7. While the chicken cools, chop the vegetables.
8. Add the vegetables to the broth. 
9. Add the bay leaf, oregano, salt, and pepper to the broth. 
10. Cook on medium-high until the vegetables are tender. 
11. As the vegetables cook separate the chicken from the bone.
12. Shred the chicken in a bowl.
13. Add the chicken to the broth/vegetable mix. 
14. Warm the chicken for about 15 minutes before adding the dumpling batter.

For the Dumplings:

        2 cups of Bisquick Baking Mix

        3/4 cup Milk 

        (You may substitute homemade, but this is my Mom's recipe so it's comfort food to me.)

1. In a bowl mix until well blended. 
2. Drop by tablespoons into broth. 
3. Turn down temperature to a strong simmer (3 on the average electric stove).
4. Cook uncovered for 10 minutes.
5. 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.
6. Spoon into bowls and enjoy.

Serves 8. 

Enjoy!

            Ingrid