Chicken and Dumplings II Recipe

In a large pot over medium high heat combine the chicken water bouillon poultry seasoning thyme garlic powder sage and salt and pepper. Bring to a boil reduce heat to low and allow to simmer. Add the onion celery carrots potatoes green bell pepper and tomatoes cover pot and allow to simmer for one hour or until vegetables are tender and chicken is done.

In a separate small bowl combine the flour buttermilk baking mix parsley ground black pepper and milk. Mix together well and form into little balls. Drop these balls into the simmering soup. Simmer for 5 more minutes.

Remove chicken debone take off skin chop the chicken meat and return to pot. Heat through and serve.