MamaToodles Chicken Dumpling Soup

Dumplings:

2.25 cups Bisquick MIx
2/3 cup Milk
Soup:
6 cups water
3 cups chicken broth
1 pkt of Turkey gravy packet
3 Tbs dried onion
3 tsp fresh chopped garlic
13 oz can of chicken
14 oz chicken thighs
1 medium yellow or red onion quartered
13.75oz raw carrots diced
3-4 stalks of celery diced with leaves

1. Put raw chicken thighs in 12 qt pot cover with chicken broth & water, add dried onions & garlic into water boil for 20 minutes or until chicken temp is 165F
2. Remove chicken from stock pour liquid into bowl put in refrigerator for 2hrs to set fat, skim off fat that collects on surface [or put thru a gravy skimmer]
3. Pick all meat off of bones & discard the bones put meat into stock that you have put back on the stove, add the canned meat with juice & stir
4. Add vegetables cook until tender about 75 minutes

Dumplings:
1. Stir Bisquick with the milk until a soft dough is formed.
2. Drop spoonfuls of mix into boiling soup
3. Reduce heat to simmer cook uncovered for 10 minutes then cover and cook for another 10 minutes longer

Serving Size: 12 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user TOODLESND.