Chicken and Dumplings The Quick and Easy way!

In a large pot, with a lid add
32 ounces of chicken broth or stock
1 bay leaf
1 tbls poultry seasoning
Salt and pepper one large boneless skinless chicken breast, cut in half the long way
Place in the poaching liquid and boil for about 8-10 minutes or until the chicken comes up to about 160 degrees internal temperature.
Remove the chicken, strain the broth into a medium bowl and return the pan to the stove.
Add 2 tablespoons of extra virgin olive oil and sauté
1/2 diced onion for about 3 minutes until it becomes translucent
Add 2 stalks of celery diced
1 peeled and cleaned carrot cut into rounds, stir to combine, heat for 3 minutes
Add 1 large minced garlic and stir, about 30 seconds then return the stock to the pan
to deglaze the bottom of the pan, pulling the fond from the bottom into the liquid
Cook the veggies in the stock for 5 minutes
Shred the chicken using two forks, or whatever suits you! Make the chicken small enough to fit on a spoon.
Add two cans cream of chicken soup with herbs, stir/whisk to combine all of the soup mix into the broth. Then add the chicken to the soup. Add 1/4 cup frozen peas. Add 1 tablespoon chopped fresh parley and celery leaves. Stir.
Make the dumplings:
In a medium bowl combine
1 1/2 cups Bisquick mix
1/4 cup sour cream
1/4 cup milk
Mix all the ingredients together. You want a sticky dough.
Bring the soup up to a medium boil. Using two tablespoons, drop the dumplings into the soup all the way around the pan, and some in the middle. Put the lid on and cook for 5 minutes on medium.
Separate the dumplings so the soup gets in between them. Baste the top of the dumplings with the soup. Put the lid back on and cook for 4 minutes. Test the dumplings for doneness. Insert a toothpick into the dumpling and if it comes out clean, the dumpling is done.
Allow the soup to cool for 15 minutes. Serve with a sprinkle of fresh parsley. Salt and pepper to taste. Enjoy, but don't burn your mouth!
Modern Jazz Samba by Kevin MacLeod
Link: incompetech.fi...
License: creativecommons...

[@iamgort70]

Yum 👍🇦🇺. It would be great if you could have a link to a printable recipe, volumes and products you use. Never heard of the ' bisquits' batter??? Here in Australia...cheers