It’s still hot here in Austin, but since it is officially fall I thought that I would make chicken and dumplings. I started with a basic chicken soup recipe and then added the dumplings. You could make the soup in advance and then add the dumplings after work one night. If you prefer noodles instead of dumplings by all means do that or rice.  The dumplings were comforting, delicious and they do make the broth thicker. Let me know what you think!

Chicken Soup

• 2 tab of olive oil
• 1 medium yellow onion – chopped
• 4 carrots – cut on the diagonal
• 4 ribs of celery – thinly sliced
• 6 boneless, skinless chicken thighs – rinsed and dried
• 1 teas salt
• 1 teas of pepper
• 1 teas of fennel
• 1 teas of celery seed
• 1 teas of thyme
• 1 quart of low-sodium organic chicken broth

In a large stock pot turn the heat to high and add the olive oil, chopped onions, celery and carrots, season with the salt and pepper, celery seed and fennel. Turn the heat to low and saute for about 15 minutes until the vegetables are tender. Push the vegetables to the side and turn up the heat to medium and add the chicken thighs, sprinkle with salt, pepper and thyme and brown for a few minutes. Add the chicken broth, bring to a boil, then turn the heat to low and let it simmer for about 15 minutes.

Dumplings

• 2 cups of bisquick
• 2/3 cup of milk

Stir the ingredients until soft dough form.
Drop a tablespoon of dough into boiling broth.
Reduce heat and cook uncovered for 10 minutes.
Cover and cook an additional 10 minutes.

Serves 4