Chicken and Dumplings Name: Brandi Thomas Base: Shaw AFB Recipe: CHICKEN AND DUMPLINGS 4-6 bone-in, skin-on chicken thighs 1 cup baby carrots 1 cup chopped celery 1 cup chopped onion 3 Herb-Ox bouillon packets (or to taste) 3 cups water 1 lb. bag egg noodles 1 recipe for dumplings on side of Bisquick box. In a large Dutch oven, add water, carrots, celery and onion. Bring to a boil and let simmer 45 minutes. Add all chicken to pot and let simmer until chicken will pull apart (around 1 hour). Add 3 (or to taste) bouillon packets at this time. Remove chicken from pot. Discard bone and skin, break chicken into bite sized pieces and put back into pot. Let simmer. Make dumplings by following Bisquick recipe and place on top of soup. Cook 10 minutes with lid on and 10 minutes with lid off. While dumplings are cooking, prepare egg noodles according to package. Drain and set aside. Remove dumplings from soup, put on plate and set aside. Add the drained egg noodles to the soup, stir, and put dumplings back on top of soup. Let soup sit 10-15 minutes until soup starts to thicken. Serve and ENJOY!