Chicken & Dumplings

Prep: ~20 minutes
Cook: ~20 minutes
Yield: 8-10 servings

Ingredients:

• 5lb chicken breast or thighs (shredded)
• 1/2 teaspoons parsley, sage, rosemary, thyme, coriander
• 1 bay leave
• 2 tubes large country style biscuits
• 2 cans cream of chicken soup
• 1 stalk of celery (Optional)
• 1 large yellow onion
• 3 Tablespoons butter
• Salt and pepper

Instructions:

1. Liberally salt the chicken breasts or thighs.
2. Finley chop 1 large onion, four cloves garlic, and 1 stalk of celery.
3. Using large stock pot, poach chicken using bay leaf, spices, and celery extras
4. Remove the chicken and strain the stock. Save the stock (around 8 cups)
5. Shred the chicken
6. Return the stock pot to the stove without the stock and melt 3 tablespoons butter.
7. Add celery to the butter and saute until celery is fork tender.
8. Add onion and garlic, ~2 minutes.
9. Add 2 cans cream of chicken, stock, and shredded chicken.
10. Cover and bring to boil.
11. Separate biscuits and cut each biscuit into 8ths. 
12. Roll each eighth into a ball and drop one at a time into boiling soup. Don't stir.
13. Let cook for ~15 minutes then stir thoroughly before serving.