Recipes:
Chicken ’n’ Dumplings
INGREDIENTS
* 1 (3½- to 4-pound) chicken, cut up
* 1 medium onion
* 3 celery tops
* 1 carrot, sliced
* 2 bay leaves
* 1 tablespoon salt
* 3½ cups hot water
* 2¼ cups instant baking mix
* 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
* ⅔ cup milk
**SERVES:** 4
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MAKE AHEAD
Double the quantity of chicken to be cooked and use the extra for a tasty chicken salad the next day.
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VARIATION
For a stronger chicken flavor, add 1 chicken bouillon cube to the broth before cooking the dumplings.
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DIRECTIONS
**1.** Combine chicken, onion, celery, carrot, bay leaves, salt and water in a large pot. Bring to a boil over high heat; reduce to medium heat.
**2.** Simmer, covered, for about 25 minutes. Remove chicken from pot. Cut chicken into bite-size pieces, discarding skin and bones.
**3.** Combine baking mix, parsley and milk in a large bowl; mix well until soft but not too sticky. Roll dough into 12 balls on a lightly floured surface. Gently flatten each dough ball.
**4.** Return broth to a boil. Add dumplings to pot. Cook for 10 minutes. Add chicken; stir. Cook until chicken is heated through; discard bay leaves. Ladle into 4 bowls.
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Make It Quicker
* Save the time of deboning the chicken by purchasing boneless breasts and thighs.
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