Chichen and Dumplings

Thanks, Warrene, for sharing this tasty comfort food treat!  I loved it when you made it for us in Wenatchee, but it's even better when it's cold outside (except that you weren't here to make it, of course.)

4-6 chicken thighs
1 cup carrots, sliced
1 cup celery, chopped
1 cup onion, diced
3 chicken bouillon cubes
4 cups water
1 lb. bag egg noodles
1 recipe for dumplings on side of Bisquick box

1. In a large pot or Dutch oven, add water, carrots, celery and onion.  Bring to a boil and simmer 45 minutes.

2. Add chicken to the pot and let simmer until chicken is cooked, about 1 hour.  Add 3 (or to taste) bouillon cubes.

3. Remove chicken from pot.  Cut or separate into bite-size pieces and return to pot.  Let simmer.

4. Make dumplings by following Bisquick recipe, and place on top of soup.  Cook 10 minutes with lid on, and 10 plus minutes with lid off. (I found the dumplings needed slightly longer to cook.)

5. While dumplings are cooking, prepare egg noodles according to package.  Drain and set aside.

6. Remove dumplings from soup, put on plate and set aside.  Add drained egg noodles to the soup, stir, and put dumplings back on top of soup.  Let soup sit 10-15 minutes until soup starts to thicken.