CHICKEN AND DUMPLINGS:
In a large "spaghetti pot" or steamer aka:
Fill the bottom kettle about 1/3 full of water, insert top strainer section and add one washed and cleaned out whole chicken. add 1 small onion coarsely chopped, and 1-2 washed and chopped stalks of celery and 1-2 washed and chopped carrots with salt and pepper all over the chicken and two bay leaves. Turn on high and once it starts to simmer reduce heat and let slowly simmer for 1-1/2 hours, or until chicken is thoroughly cooked and starting to fall apart. remove from heat and let it cool down so you can handle the chicken and the broth continues to strengthen. Pull strainer from the pan (set it in a bowl or something so it doesn't drip all over, discarding carrots/celery, bay left and onion. Debone Chicken, tossing bone, skin and gross parts..cut chicken into bite sized pieces and toss back into the broth. Add two heaping Tablespoons of liquid chicken base from a jar (I use Better than Bouillon) or if you prefer 3-4 bouillon cubes to the liquid, some finely chopped celery, carrots and a handful of small frozen peas cooking until the veggies are tender. Thicken with a mixture of cornstarch and water and add until it's slightly thickened, stirring constantly. (I have also just added those packets of chicken gravy mix to thicken it all, and they work fine too..2 probably?)
Then I just pull out the box of Bisquick or Jiffy Mix and follow the directions on the box for making dumplings..these always turn out light and fluffy and we love them. I serve with a side salad usually.