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“Easy and Delicious”
READY IN:
1hr 45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In large Dutch oven or kettle, combine chicken, celery, onion, carrots, parsley, poultry season, rosemary, salt, pepper; cover with water and bring to a boil. Turn down temperature and cook on low until chicken and vegetables are tender. (approximately 1 hour) Remove chicken breasts, cool, and cut up in bite size pieces and return to vegetable broth mixture in kettle.
  2. For dumplings, combine bisquick mix, thyme, nutmeg, poultry seasoning, parsley; stir in milk just until moistened.
  3. I usually double the dumpling recipe because we like lots of dumplings and a thicker gravy.
  4. Drop by tablespoonfuls onto the boiling broth. Cook uncovered, for 10 minutes; cover and cook 10 minutes longer.

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