Ingredients:

boneless skinless chicken thighs

sliced carrots

finely diced celery

two tablespoons better than bouillon chicken base

water to cover chicken

parsley

salt

pepper

bisquick

milk

Directions:

1. 1. Put chicken, carrots, celery, bouillon and water to cover in 8qt pot, cover and bring to boil.
2. 2. After coming to boil reduce heat and let simmer until chicken is fully cooked and carrots are tender. Remove chicken, shred and return to pot. Add seasonings according to taste and bring back to a boil. In a separate bowl mix 2 cups Bisquick and 2/3 cup of milk until forms into thick doughy batter. Drop spoonfuls into boiling broth and then reduce to a low simmer, replace lid and simmer for additional 15 minutes until dumplings are fluffy and fully cooked. Serve while hot.

Bon Appetit!