This recipe is mistake resistant, and it provides a balanced meal. You can get fancy by adding thyme or white pepper to the dough mixture for seasoned dumplings.

1 pound chicken breasts, cut bite-size
4 stalks celery, sliced
3 carrots, sliced
15 mushrooms, sliced
chicken bouillon
1 tablespoon paprika
2 tablespoons vegetable oil
2 cups Bisquick
2/3 cup milk
8 ounces egg noodles

PREPARATION:

• Place Dutch oven over 15-20 briquettes and brown chicken pieces in vegetable oil. Remove from heat and slowly add water until sizzling stops, then continue adding water until it's 2-3 inches above the chicken.

• Place back on briquettes, add all the vegetables, and bring to a boil. Season with bouillon (about 3 tablespoons), to taste. Be sure to completely dissolve the bouillon before taste testing. Add paprika and noodles, re-cover, and boil for 2-3 minutes. Meanwhile, mix milk and Bisquick to form wet dough. Stir soup mixture to prevent noodles from sticking, and then drop spoonfuls of dough onto soup. Cover, add six briquettes to the Dutch oven lid, and cook 20 minutes, checking after ten.

• Servings: 4-6
  Preparation time: 1 hour