5 bouillon cubes
1 quart water
1cups bisquick
1/3 cups milk
1tbsp butter
2 stalks celery
Place chicken breasts & bouillon cubes in a large pot & cover with 2 quarts of water. Bring to a boil, reduce heat to medium and simmer for 20-25 mins until chicken is done.
Meanwhile mix together the bisquick and milk until soft dough forms. When chicken is done, remove from pot and set aside. Drop spoonfuls of dough into the chicken stock. Simmer over low heat, covered, for 10 mins. In a saute pan saute in butter the chicken and celery, adding s&p. Next add back in the chicken with sauted celery, then cook uncovered for 10 mins.
Tip: I do this for my "homemade" chicken noodle soup. Next time I am going to put chicken in a crock pot with a can of cream of chicken over top, so it is soft and shreds easy.
wondering about the eggs, there was a step I did but don't think it needs it. It called for whites of hard boiled eggs, I didn't think it added anything so I omitted it.
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