3-4 lb chicken pieces (breast, thighs, and drumsticks) with the skin on
4-5 cups water enough to fill pot 3/4 to the top
1 large onion
1 lb bag carrots, cut into medium pieces
1 small stalk celery, cut into medium pieces including the leaves
6-8 medium potato, peeled and cut into medium pieces
2 medium rutabaga, peeled and cut into medium pieces
3 parsnips, peeled and cut into medium pieces
1 bay leaf
1/2 tsp salt
1/4 tsp black pepper
1 tsp Herbes DeProvance
2-3 cubes Knores boilion
2 cups Bisquick
2/3 cup regular or 2% milk
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Let's Make It
Rinse chicken. In a large pot combine chicken pieces and all other prepared ingredients. Bring to boiling; reduce heat. Cover and simmer for about 30 min.
Prepare the dumpling: Mix Bisquick and milk. Mix with a fork. Drop batter mixture into the pan on top of all the ingredients above by tablespoons. Return to boiling for 10 min uncovered. Cover and simmer 10 more min.
Scoop out dumplings and put in a separate bowl. Remove and discard bay leaf. Then scoop out the rest of the ingredients in another bowl with the chicken. The juice that is left has a very light gravy sauce that can be used over the plate. If you like a heavy gravy, you can mix up 2-3 Tbsp. flour and 1 cup cold water with a fork till all the lumps are out and put it into the boiling broth and make a thicker gravy.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.