Creamy Chicken and Dumplings

I adapted this recipe from KevinandAmanda.com. It makes about four bowls, but you can cut the recipe in half if you want.

Ingredients:

• Two boneless chicken breasts
• 4 cups chicken broth
• 2 cups water
• Tumeric (about two dashes)
• Salt and pepper, to taste
• 2 cups Bisquick mix
• 2/3 cup milk
• 2 stalks celery
• 2 tablespoons butter

Directions:

Place chicken breasts in a large saucepan and cover with chicken broth and water. Add two dashes of tumeric, a little salt and black pepper to taste. Bring to a boil, then lower heat to medium and continue to cook for 10-15 minutes, until chicken is cooked. Remove chicken breasts and set aside to cool.

While the chicken is cooking, mix together the Bisquick and milk until a soft dough forms. After removing the chicken, add spoonfuls of the dough to the broth. Cook covered for 10 minutes, then uncovered for another 10 minutes (if the broth starts to boil over, reduce heat to low).

Meanwhile, chop up the celery and cut the chicken into bite-sized pieces. Melt the butter in a skillet over medium heat and add celery. Stir occasionally and cook for a few minutes, until softened. Add the chicken and season with salt and pepper. Stir to combine and heat until chicken is warm (if you find that the chicken did not get cooked thoroughly in the broth, you can add it to the skillet at the same time as the celery and just cook until the chicken is done).

Drain any excess liquid from the skillet and gently stir the celery and chicken into the broth and dumplings. Serve immediately.