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Chicken And Dumplings

Ingredients

• 4 lbs boneless chicken breast
• 2Tbs olive oil
• 8 Tb butter
• 1 large onion chopped
• 4 carrots sliced
• 4 celery stalks chopped
• 5 garlic cloves
• 2 tsp worcestershire
• 2/3 c flour
• 9 c chicken broth
• 1 Tb caldo
• 2 c heavy cream
• 1 c peas
• Seasoning
• 2 tsp onion powder
• 1 tsp each dried: basil, parsley, thyme, mustard powder, rosemary
• 1/2 tsp sage
• 1/4 tsp pepper
• Dumplings
• 4 c bisquick
• 1 1/2 c milk
• 1 tsp garlic powder
• 1 tsp salt
• 4 Tbs melted butter

Directions

Slice breasts in half, season with salt and pepper. Sear chicken in olive oil. Dice and set aside when done.

While chicken is cooking, start chopping veggies. Melt butter in a big soup pot then throw the carrots, onions and celery into the pot and stir occasionally. cook for 5 minutes then add the worcestershire, garlic and seasoning. Cook for a minute.

Add the flour, toss to coat and stir continuously for 2 minutes.

Add chicken broth in splashes, stirring constantly, scraping any stuff off the bottom. Add the cream and the caldo.

Add peas and chicken and bring soup to a simmer. While simmering, make dumplings.

Dumplings
Combine bisquick, milk, garlic, salt and melted butter.

Scoop spoonfuls of dough and drop into the soup. Cover and simmer for 15 minutes.