Creamy Chicken & Dumplings

Ingredients:
1 lb chicken breasts (Carrie used canned chicken)
10  bouillon cubes (10tsp) (Carrie cut this down to 8 tsp + the broth from the canned chicken)
2 quarts water
2 cups bisquick
2/3 cups milk
2 tbsp butter
4 eggs
2 stalks celery
other vegetables *optional
salt & pepper



Place chicken breasts & bouillon cubes in a large pot & cover with 2 quarts of water. Bring to a boil, reduce heat to medium and simmer for 20-25 mins until chicken is done. [if using canned chicken, just add the dough as soon as hot].

Meanwhile, boil the eggs. Then mix together the bisquick and milk until soft dough forms. When chicken is done, remove from pot and set aside. Drop spoonfuls of dough into the chicken stock. Simmer over low heat, covered, for 10 mins, then uncovered for 10 mins.

Meanwhile, dice 2-4 stalks of celery until you have approximately 1/2 - 1 cup of diced celery. Cut or shred chicken into bit sized pieces. Saute celery in 2 tbsp of butter for a couple of mins. Add in chicken & season well with salt and pepper (Carrie didn't use salt). Stir to combine. Add the chicken and celery to the soup. Remove yolk from boiled eggs and chop whites and add to soup. Stir all to combine.

Serves 4 (Carrie says 1/2 recipe serves 4)

This was superbly yummy and is super fast if you
a. use canned chicken
b. already have hard-boiled eggs
c. have homemade bisquick or real bisquick

Original Recipe:
http://www.kevinandamanda.com/recipes/dinner/creamy-chicken-dumplings.html#more-110