Chicken soup:
6-8 chicken legs (drumsticks) You can use skinless boneless chicken breast if you’re squeamish about de-boning the chicken, but I like the extra flavor added to the soup that comes from the bones/marrow/skin of the drumsticks
carrots (optional)
celery (optional)
onions (optional)
garlic salt (optional)
salt and pepper to taste

Throw the chicken and vegetables (if you want to add vegetables. If not, it’s still good soup) in enough water to cover the chicken, plus a little extra. More water means watery soup, less water means thicker soup. Bring to a boil, cover, lower heat to simmer and cook chicken for 45 minutes or so. Take lid off, take chicken out and put it in cold water to cool off for de-boning. While it’s cooling, let’s make the dumplings. Oh, and turn the heat up on the soup to bring it to a medium boil.

Dumplings:
I cheat and use Bisquick. They’re tasty dumplings and you can use Bisquick to make pancakes or biscuits as well.

2 cups Bisquick
2/3 cup milk
1 T. parsley (optional)

Mix ingredients until a slightly sticky dough forms. Let rest while you debone chicken. Once chicken is de-boned, add it back to the now-boiling soup and spoon in golf-ball-sized dollops of the dough into the boiling water. Cook uncovered for 10 minutes, lower heat and cook covered for 10 minutes. Voila! Good, healthy dinner on the cheap!