Recipe courtesy Paula Deen, adapted by Jenny
• 3 – 4 Pounds of boneless chicken breasts
• 3 ribs celery, chopped – Save the leaves!
• 3 bay leaves
• 3 chicken bouillon cubes
• 4 cups of chicken broth, with 4 cups of water
• 1 (10 3/4-ounce) can condensed cream of chicken soup
• 2 tsp of nutmeg
• 2 tbsp of parsley
• 2 cups biscuit mix
• 1 teaspoon salt
• Fresh ground pepper
• 1 cup of milk
• 1 cup of green onion tops
1. To start the chicken: Place the chicken, celery, onion, bay leaves, and bouillon in a large pot. I like to use the celery leaves as well here and add them to a bouquet garni bag. If you don’t want to do this, no big deal. It will still be flavorful. Add water and broth bring to a simmer over medium heat. Simmer the chicken until done, about 45 minutes. Remove the chicken from the pot and, when it is cool enough to handle, cut into small cubes. Remove bay leaf prior to the next step.
2. To prepare the dumplings: Mix the ingredients together in a mixing bowl. The dumplings will be sticky, so if you want to hand roll them and drop them in the pot, spray your hands with Pam cooking oil. This is the fastest way to do it. Otherwise, just use a greased spoon to drop them in one by one, shaking the pot in a twisting motion instead of stirring it to allow room for more dumplings. DO NOT STIR! It will break up the dumplings. Measure about a 2 tsp to a tablespoon of batter for each dumpling. You also don’t have to use all the batter. Use as much as you want depending on how many dumplings you like in your soup. Let simmer for 15 minutes to cook the dumplings.
3. Return the cut up chicken to the pot. Shake the pot to mix in the chicken add the nutmeg and parsley.
4. Add the cream of chicken soup to a small sauce pan. Heat through and then pour into the main pot. Again, shake the pot to mix.
5. Mix ingredients together and store in an airtight container for up to 6 months.