• Broth:
• Roasted Chicken from deli, remove meat, save for later
• 3 C. water
• 1 C. white Wine
• 1 celery stalk
• 1 onion, quartered
• 1-2 bay leaves
• 1 Tbs. parsley
• 2-3 Tbs. chicken boullion, or add to desired taste
• 1 Tbs. black pepper
• 2 C. sliced carrots
• 2 C. potatoes, chunked a little larger than bite size
• 2 onions, cut into 1/8ths
• 2 celery stalks, sliced
• 3 C. reserved cooked chicken meat
• 3-4 Tbs. cornstarch, mixed with enough broth to make a thin paste (add enough corn starch to make a gravy suitable to your taste)
• Dumplings:
• 2 C. Bisquick
• 1 C. milk

To make broth, add chicken carcass, skin and veggies to crockpot. Bring to a simmer and simmer for 4 hours. Strain. Throw out all veggies, chicken bones and skin, reserving any remaining meat. Put strained broth back into Crockpot, should have 4 C. broth. Add more water and boullion, if needed.Add carrots, potatoes, onions and celery into crockpot. Simmer veggies until veggies are tender. Add reserved cooked chicken meat. (Note: if you do not have enough chicken, add chicken breasts now and simmer with veggies until chicken breasts and veggies are done.)Add cornstarch mixed with broth. Bring to slow boil.To make the dumplings, mix together Bisquick and milk. Drop by teaspoons onto simmering broth, chicken and veggies. Simmer for 15 minutes without the lid. Place lid on crockpot and continue to simmer for another 15 minutes, or until dumplings are no longer sticky on top. Serve in soup bowls.NOTE: You may make this on the stove top as well.