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Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

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4-6 Servings


2-3 Chicken Breasts, Poached in Water (save for broth if using)

4 Celery Stalks, Chopped

4 Carrots, Chopped

1 Red Onion, Chopped (you can use yellow too)

1/2 Lb Small Potatoes, in Bite Size Pieces

2 Tbsp Adobo Lime Seasoning

4 Cups Chicken Broth

1 Bunch Parsley, Chopped

2 1/4 Cup Bisquick Baking Mix

3/4 Cup Milk


Preparation:


Cook your chicken in water until done and set aside to cool.  If using liquid as broth, set aside also, if not, discard.



Once chicken is cool, shred.



In a medium to large pot, on medium heat,  add 2 tbsp canola oil and then add the onion, celery, carrot and potato pieces.  



Sprinkle veggies with 2 tbsp Adobo Lime and sauté till vegges have softened, about 10 minutes.




Add broth and bring to a simmer.  Then add in the shredded chicken and parsley.




To make the dumplings simply mix the Bisquick and milk together to form a loose dough.  Use 2 small spoons to form the dumplings and drop them into the simmering soup.  






Now simmer the soup 10 minutes.  Add a cover to the pot and simmer an additional 10 minutes.




Voila!  Quick and easy and sooo good!




Enjoy!


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