CHICKEN WITH VEGETABLES AND DUMPLINGS

I have been making this since my children were little and it has never failed to please. Whole pieces of chicken swim in a fresh lemon and thyme flavored chicken broth with chucnks of carrots, onion, and celery. Big ol' fluffy dumplings grace the top. It is one of my top 5 favorite recipes.

3 to 4 lbs. chicken-cut up
3 small onions-quartered
4 medium carrots-pared and cut in 2-inch pieces
2 stalks celery-cut up
1 can (10 3/4 oz.) chickien broth
2 1/2 tsp. salt
2 bay leaves
1/4 tsp. pepper
1/4 tsp. dried thyme
2 Tbsp. lemon juice
6 Tbsp. flour
Put chicken pieces in 6-qt. Dutch oven. Add remaining ingredients through lemon juice and 3 cups water. Bring to boiling over high heat; reduce heat; simmer, covered, 35 minutes or until chicken and veggies are tender.
With slotted spoon, remove chicken and veggies to platter.
In small bowl, blend flour and 1/2 cup water until smooth with a wire whisk; pour mixture into boiling broth, stirring constantly. Boil 1 minute. Return chicken and veggies to pot; bring to boiling covered over medium heat.
Make Dumplings:
Mix 2 cups Bisquick with 2/3 cup milk. Drop dough by rounded tablespoonsful onto top of boiling broth. Cook 10 minutes uncovered. Cover tightly; cook 10 minutes longer.
Serves 6 to 8
I like to serve this with green beans and sliced tomatoes if I have them.

"Each one must make a quiet place within his heart, where he can go to find himself, and for a space drink deeply where still waters flow."

I have been making this since my children were little and it has never failed to please. Whole pieces of chicken swim in a fresh lemon and thyme flavored chicken broth with chucnks of carrots, onion, and celery. Big ol' fluffy dumplings grace the top. It is one of my top 5 favorite recipes.

3 to 4 lbs. chicken-cut up
3 small onions-quartered
4 medium carrots-pared and cut in 2-inch pieces
2 stalks celery-cut up
1 can (10 3/4 oz.) chickien broth
2 1/2 tsp. salt
2 bay leaves
1/4 tsp. pepper
1/4 tsp. dried thyme
2 Tbsp. lemon juice
6 Tbsp. flour
Put chicken pieces in 6-qt. Dutch oven. Add remaining ingredients through lemon juice and 3 cups water. Bring to boiling over high heat; reduce heat; simmer, covered, 35 minutes or until chicken and veggies are tender.
With slotted spoon, remove chicken and veggies to platter.
In small bowl, blend flour and 1/2 cup water until smooth with a wire whisk; pour mixture into boiling broth, stirring constantly. Boil 1 minute. Return chicken and veggies to pot; bring to boiling covered over medium heat.
Make Dumplings:
Mix 2 cups Bisquick with 2/3 cup milk. Drop dough by rounded tablespoonsful onto top of boiling broth. Cook 10 minutes uncovered. Cover tightly; cook 10 minutes longer.
Serves 6 to 8
I like to serve this with green beans and sliced tomatoes if I have them.

"Each one must make a quiet place within his heart, where he can go to find himself, and for a space drink deeply where still waters flow."