Once you try this recipe you will not try another. Straight from the Amanda and Kevin blog

Ingredients:

1 lb chicken breasts

10  bouillon cubes

2 quarts water

2 cups bisquick

2/3 cups milk

2 tbsp butter

4 eggs

2 stalks celery

salt & pepper

Begin by placing 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. If you’re using the boneless/skinless breasts, they’ll probably be done much quicker, like after 10-15 mins.

Meanwhile, boil the eggs. When the chicken is almost done, mix together the Bisquick and milk until a soft dough forms. When the chicken is done, remove from the pot and set aside to cool. Drop spoonfuls of the dough into the chicken stock. Simmer over low heat, covered, for 10 mins, then uncovered for an additional 10 mins.

Meanwhile, dice 2-4 stalks of celery (depending on how much you like! I usually do 2.) Now, you could use any vegetable you want here. You could add in onions, bell peppers, carrots, heck, even frozen veggies from a bag. Any mixture of vegetables you like, really. I just really like celery.  You want to end up with about 1/2 – 1 cup of vegetables when you put them all together.

As soon as your chicken is cool enough, cut or shred into bite-sized pieces. Melt 2 tbsp of butter over medium heat. When foamy, add in celery/vegetables and saute for 3-5 mins. Add in chopped chicken and season well with salt (I like kosher) and a little pepper. Stir to combine. By this point, the dumplings should be done. Add the chicken and celery to the broth/dumplings. Remove the yolk from boiled eggs (and in my case, give them to 2 greedy little puppy monsters),  chop up the whites and add them to the soup. Stir all to combine. :)