Chicken and Dumplings

1 fryer, cut up or your equivalent favorite pieces

3 chopped onions

3 stalks chopped celery

2 sliced regular carrots or 10 little carrots

1 teaspoon each: dried thyme, marjoram, and dill or double for fresh

1 bunch chopped parsley

2 cans Campbell’s chicken broth

I use the Bisquick dumpling recipe.

If you don't have Bisquick, the following is a scratch recipe.


2 cups flour

3 teaspoons baking powder

1 teaspoon salt

1⁄2 teaspoon sugar

3 tablespoon soft butter

about 1 cup milk

Brown chicken pieces with a little butter in the bottom of a stock pot. I use a 12 inch diameter pan that is about 9 inches high. Add onion part way through. Add other vegetables and seasonings. Then add chicken broth, and water being sure that there is enough chicken sticking up out of the liquid to support the dumplings. Bring to a boil, reduce heat, simmer about 5 minutes, lower heat to very low simmer. Spoon dumpling batter by tablespoonfuls onto the chicken pieces. Cook 10 minutes uncovered. Grease lid, if you think the dumplings may rise to touch it. Cover and cook another 15 minutes. Poke dumpling to be sure it’s done.

Dumpling consumption requires vast amounts of broth and butter.