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1
Cut chicken into pieces such as legs, thighs, wings, breast etc -- Chop onions, celery and thinly slice carrot.
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2
In sturdy plastic bag mix first 5 ingredients flour, salt, paprika, pepper and garlic.
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3
Drop chicken pieces in one or two at a time and shake to coat.
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4
Heat to medium hot heavy skillet with oil, add chicken and brown on all sides, turning as needed.
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5
As chicken browns remove and put into a large soup pot, layering if necessary.
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6
Continue until all chicken has been browned.
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7
Toss onions, celery and carrots in bag with left over flour.
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8
Add vegetables and any left over flour with spices to heavy skillet with chicken drippings and saute for 5 minutes
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9
Add thyme and bay leaf saute for another 5 minutes.
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10
(I usually add more garlic, personal preference.
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11
).
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12
Add flour'd vegies to soup pot with chicken.
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13
Pour milk and soup into skillet, heat.
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14
Scrappin up any excess flour or chicken drippings.
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15
Pour soup mix into soup pot.
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16
Stir all ingredients together except the 1/3 cup milk and bisquick.
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17
Turn burner to medium low and cook being careful not to burn, approxmately 45-60 minutes, until chicken is done.
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18
Mix together 1/3 cup milk and bisquick.
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19
The last 10 minutes of cooking drop dumpling dough into simmering pot by tablespoon fulls.
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20
Cover and cook for 10 minutes or until dumplings have set.
