3 chicken bouillion cubes
2 cups Bisquick
2/3 cup milk
To start, put the chicken in a stock pot and fill 2/3 full with water. You are making the base for the soup and a lot of water evaporates, so be sure to add enough water now so you have a decent amount of soup at the end. Add the salt, peppers, rosemary, garlic cloves, and bay leaves. The amounts above are estimates. I like my soup spicy, so I add a decent amount of black pepper as well as the red pepper flake. If you are not a fan of spicy soups (and it will be spicy) then you can leave out the red pepper. I add about 1/8 cup salt and maybe 2 tbsp pepper, but again those are estimates. Anyhow, bring your water up to a boil and then reduce heat to medium. Let simmer on the stove for about 30 minutes or until the chicken is completely cooked.
Remove chicken from water, add bouillion cubes, and let simmer for an additional 30 minutes. You are trying to add richness and more chicken-y goodness to the soup by letting all the flavors mingle. After 30 minutes, remove the bay leaves and garlic cloves (if you can find them!), turn the heat up and bring the soup to a boil.
Combine the bisquick and the milk together and mix until just combined. Do not overmix. This will result in chewy dumplings. I use a small cookie scoop and scoop the mixture into the boiled soup. Be careful when you are doing this, because the soup can splash up and burn your hand. I know from experience. Also, remember, the bigger your dumplings, the better the chance they are to be underdone in the middle. Eww. I hate that.
After all your dumplings are in the pot, reduce the heat again to medium, cover with a lid and cook for 10 minutes. You will have to watch the pot during this time, because the soup will expand due to the flour in the Bisquick and could possibly overflow. If the bubbles start to get too close to the lid, just move the whole pot off the heat for a couple seconds until the bubbles die down, and return the pot to the heat. You may have to do this several times to avoid boilovers.
In the mean time, you can shred or dice up your chicken. I like to dice up my chicken pretty small so the chicken goes all throughout the soup. After you have cooked your dumplings for 10 minutes covered, remove the lid and cook for an additional 10 minutes or until the dumplings are competely cooked through. I hate underdone dumplings. I cooked mine this way last night and they were perfect. Add your chicken, stir to combine, and serve!
This soup is great for freezing. There are a couple great ways to freeze soup. First, you could put them in resealable bags and lay them flat in the freezer. If you have a FoodSaver, remove the soup from the bag after frozen and reseal it in a FoodSaver bag. Then when you want soup in the future, just insert the bag into boiling water until heated. Easy. Also, you can line your favorite soup dishes with plastic wrap, spray with a little cooking spray and pour the cooled soup into the dishes. Freeze uncovered until hard. If you freeze covered, the heat and air will have nowhere to escape, thus cracking your dishes. Remove from bowls and stack in a freezer bag or FoodSaver bag. When you want a bowl of soup, simply remove a frozen “bowl”, place in your dish, and microwave on defrost until warm.
*Some people like vegetables in their Chicken and Dumplings. Some don’t. It’s your call. I have done it both ways and it really just depends on what I have lying around when I make soup. If I have vegetables, I will use them. If I don’t, I won’t. I myself like carrots, onions, and mushrooms in my soup. The possibilites are endless! Enjoy!