Chicken & Dumplings

Here's another recipe from OurBestBites.com. I have always liked Chicken & Dumplings, but I don't have a recipe in my file. This one was good enough and easy enough that I'll keep it around. You can find the original recipe posting HERE.

6 cups chicken broth (1 1/2 boxes or 3 cans) OR 6 c. water + 6 chicken bouillon cubes
1 lb. cooked chicken, chopped (i used leftover frozen shredded ckn I made in a crockpot)
1 c. sliced carrots
2 ribs celery, chopped
1 onion, minced
2-3 cloves garlic, minced or pressed
1 bay leaf
1 handful of chopped fresh parsley (or 1 Tbsp. dried parsley)
1/2 tsp. basil
1 14-oz. can evaporated milk
1 recipe of Bisquik dumplings (recipe is on the box)

In a large pot, heat some olive oil over medium heat and add onions and garlic. Saute for a few minutes and then add chicken broth, chicken, bay leaf, and basil. Bring to a boil. Add carrots and celery and reduce heat to a simmer. Cover and cook until carrots and celery are tender (took about 9 min for me). When carrots and celery are almost done, add chopped parsley. Add evaporated milk. Increase heat to boiling and add noodles or add prepared Bisquik by small spoonfuls (they'll really puff up while they're cooking). Cook until dumplings are cooked through (they should appear moist but feel firm; this is after about 10 minutes). Serve immediately. Serves at least 6-8 adults. *note: if you don't plan on eating it all at once, don't add all the dumpling mix bc it will absorb all the liquid in the soup as it sits. *