Chicken & Dumplings By: Laura Hobbs - Flyer Foodie - fayettevilleflyer.com INGREDIENTS: 4 c. chicken stock 8 c. water Tops off 1 head of celery 3 garlic cloves, crushed 1/2 onion, halved 1/2 c. parsley 4 thyme sprigs 1 1/2 lb. chicken tenders 1 c. frozen peas and carrots For the Dumplings: 2 c. Bisquick (or other baking mix) 1/2 tsp. poultry seasoning 2/3 c. milk 1 Tbs. parsley, finely chopped DIRECTIONS: 1. In a large soup pot, combine the chicken stock, water, celery, garlic, onion, parsley, thyme and chicken tenders over medium high heat and bring to a boil. Lower the heat to medium low and simmer for at least half an hour, until the chicken is thoroughly cooked and the stock ingredients have softened. 2. Remove the chicken and set aside. Pour the stock through a fine mesh sieve and discard the stock ingredients. Return the stock to the pot and bring to a simmer. 3. In a small mixing bowl, combine the Bisquick, seasoning, milk and parsley with a spoon until thoroughly mixed and sticky. Drop spoonfuls of the dumpling dough into the simmering stock, cover the pot, and cook for about six to eight minutes until the dumplings are cooked through. 4. Shred the chicken and return it to the pot. Add the peas and carrots and cook until warmed through. Serve. Recipe first appeared in “My Little Dumpling” by Laura Hobbs - 9/26/10 - Flyer Foodie - Fayetteville Flyer Full story including more photos: http://www.fayettevilleflyer.com/2010/09/26/my-little-dumpling/ ALL RIGHTS RESERVED ©2010 Fayetteville Flyer - fayettevilleflyer.com.