Vicki's Chicken & Dumplings

Vicki's Chicken & Dumplings
 Annie MacDonald - London, England

One of my best friends is an excellent cook and used to make this
recipe when we were roommates in Prague. Perfect for a cold winter's
day!

Serves: 10 or so

Ingredients
-5 chicken breasts
-6 cups chicken broth
- 1-3 Tbs. flour
- 1 large white onion
- bag baby carrots, cut into chunks
- 2 large russet potatoes, cut into 1 inch chunks
- 1 package button mushrooms, sliced (optional)
- salt & pepper
- 1 1/2 recipe for biscuits on the side of the Bisquick box, made with
a little parsley mixed in
- 5 celery stalks, chopped.

Cooking instructions
-Cut chicken into larger bite size chunks
-Chop onion and heat 3 tbs. olive oil in a very large dutch oven or
pot. Cook onion over med-high heat for 2 min. Add chicken, cook for a
few minutes until it is no longer pink. Sprinkle the flour over it and
mix well.
-Add carrots, celery, potatoes and mushrooms. Mix well with chicken
and onions. Cook and stir for a few minutes.
-Add broth and a few cups of water - make enough liquid to cover the
solids by a few inches. Bring to a boil. Reduce heat a little and cook
for about 5 minutes.
-Plop large spoonfuls of dough into pot and let them set. Flip them
and set on the other side. Cover slightly and cook for 10-15 minutes,
until the dumplings are set.