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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### 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.
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### 2
Simmer, covered, for about 25 minutes. Remove chicken from pot. Cut chicken into bite-size pieces, discarding skin and bones.
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### 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.
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### 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.
