2 small onions diced
4 cloves garlic minced
4 cups chicken stock
1 can cream of mushroom soup
2 bay leaves
pinches of thyme, oregano, basil, salt, pepper, chicken seasoning.
2 cups bisquick
2/3 cups milk
Saute onion and garlic in large stock pot for 5 minutes, until onions are clear. Add chicken stock, soup, seasonings and chicken and bring to a boil. Simmer 20 minutes until chicken is cooked through. While the chicken is cooking mix bisquick and milk in a separate bowl. mix until a dough is made, add a little bisquick if it is too sticky or more milk if it is to dry. Spoon small ball of dough directly into boiling soup and cook an additional 10 to 15 minutes. Test by cutting a dumpling in half, it should look like a biscuit on the inside when they are done. You can also spruce it up by adding celery, carrots, and peas. Just saute those with the onions in the beginning. If the mixture is too thick add more chicken stock, Too thin add more dumplings.
As a note this receipe can easily be adjusted to feed more people by adding more chicken and chicken stock. As is, feeds 4.
