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.

Mom's Chicken and Dumplings

Ingredients:

2 lbs Bone-in Chicken Breasts

10 Cups Water

1 tsp Kosher Salt

1 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

1/2 tsp Kosher Salt

1/2 tsp Black Pepper

Directions:

1. Place chicken breasts in a large Dutch oven (I use an 8-quart). 
2. 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). 
3. Remove the chicken from the pot, and allow it to cool. 
4. While the chicken cools, chop the vegetables and add them to the broth. 
5. Add the bay leaf, Oregano, salt, and pepper to the broth. 
6. Cook on medium-high until the vegetables are tender. 
7. As the vegetables cook separate the chicken from the bone.
8. Shred and add to the broth/vegetable mix. 
9. 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