Chicken and Dumplings II

This chicken and vegetable stew begins with a whole chicken cooked in a seasoned broth. The chicken is deboned and the meat is returned to the soup pot before adding the buttermilk baking mix dumplings.

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In a large pot over medium high heat, combine the chicken, water, bouillon, poultry seasoning, thyme, garlic powder, sage and salt and pepper. Bring to a boil, reduce heat to low and allow to simmer.Add the onion, celery, carrots, potatoes, green bell pepper and tomatoes, cover pot and allow to simmer for one hour, or until vegetables are tender and chicken is done.

In a separate small bowl, combine the flour, buttermilk baking mix, parsley, ground black pepper and milk. Mix together well and form into little balls. Drop these balls into the simmering soup. Simmer for 5 more minutes.

Remove chicken, debone, take off skin, chop the chicken meat and return to pot.Heat through and serve.

Chicken and Dumplings II

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