In Dutch oven or large wide pot, over medium heat, add chicken and cover with water. Heat to boiling and then reduce heat and cook for about 90 minutes until chicken is fork tender. Remove chicken from broth and set aside to cool.
Mix 1/4 cup milk and 1 tablespoon of cornstarch, to broth bring to slow boil. Meanwhile remove skin and bones from chicken and shred or cut into bite sized pieces. Add to soup mixture. Stir to combine and cover.
Mix the 2 cups of Bisquick and 2/3 cups of milk together to form a soft dough. Then drop spoonfuls of dough into the broth and bring it down to a simmer. Reduce heat to simmer and cook uncovered for 10 minutes and then cover and steam for 10-15 minutes or until dumplings are done in the middle. Season with salt and lots of pepper and sprinkle with a little parsley.
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|Serving Size: 1 Serving (404g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 521 (53%)|
|Amt Per Serving||% DV|
|Total Fat 57.9g||77 %|
|Saturated Fat 16.5g||82 %|
|Monounsaturated Fat 25.5g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 231mg||71 %|
|Sodium 1175.2mg||41 %|
|Potassium 732.9mg||19 %|
|Total Carbohydrate 48.5g||14 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 46.9g|
|Protein 63.1g||90 %|
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Calories per serving: 986
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