Ingredients

Soup

• 1 (3-pound) chicken
• 2 bay leaves
• 3 garlic cloves
• 2 ribs of celery, diced
• 1 Large yellow onion, peeled and cut in quarters
• 16 Cups water
• 2 Tablespoons Louisiana Hot sauce
• 3 Tanlespooms Worcestershire
• Salt and pepper to taste
• 1/2 Cup heavy cream

Dumplings

• 2 cups Bisquick Mix
• 2/3 Cups milk
• 1 Tablespoon ground black pepper
• 4 dashes Louisiana Hot sauce

Preparation

1. Combine all the soup ingredients except for the cream and simmer for 1 1/2 hours.
2. Remove the chicken and pull the meat from the bones. Reserve for later.
3. Strain the stock into another stock pot and bring to a simmer. Add the cream and season.
4. In a bowl combine all the ingredients for the dumplings and mix together.
5. While the soup is simmering take a soup spoon and slowly drop spoonfuls of the dumpling mix into the soup.
6. Poach the dumplings until cooked through.
7. Add the pulled chicken back into the soup and season one last time.