Anita's Chicken and Dumplings

My daughter's favorite chicken and dumplings recipe. I've tried many others, even ones with the frozen, pre-made dumplings. Nada satisfies her like these. I like dumplings so I double-up on the dumpling recipe.

• Ready In: 1 hr 40 mins
• Serves: 8
• Yields: 8 bowls

Ingredients

• 8  boneless chicken breasts
• 1⁄2 cup celery, chopped
• 1⁄2 cup onion, chopped
• 1⁄2 cup carrot, sliced
• 1⁄2 cup fresh parsley, chopped
• 1⁄2 teaspoon poultry seasoning
• 1⁄2 teaspoon rosemary (optional)
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 2  cups Bisquick baking mix (for dumplings)
• 1⁄8 teaspoon dried thyme (for dumplings)
• 1⁄8 teaspoon black pepper (for dumplings)
• 1⁄8 teaspoon poultry seasoning (for dumplings)
• 1  dash ground nutmeg (for dumplings)
• 1  tablespoon dried parsley (for dumplings) or 1  tablespoon fresh parsley, minced (for dumplings)
• 2⁄3 cup milk (for dumplings)

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.
2. Turn down temperature and cook on low until chicken and vegetables are tender (approximately 1 hour).
3. Remove chicken breasts, cool, and cut into bite-sized pieces and return to vegetable broth mixture in kettle.
4. For dumplings, combine Bisquick mix, thyme, nutmeg, poultry seasoning, parsley, black pepper; stir in milk until moistened.
5. Drop dumplings by tablespoonfuls onto the boiling broth.
6. Cook uncovered for 10 minutes; cover and cook 10 minutes longer.