I tried something I’d never attempted today: homemade chicken and dumplings. It tastes delicious, although I should have let the dumplings cook a little longer.

Usually, when I post something like this, someone comes back and asks for a recipe. I didn’t take good notes this time, but I can approximate.

In a cast-iron dutch oven, I browned three chicken thighs and an onion, diced, until there was a little bit of brown on the chicken. I then added a large box of Kitchen Basics chicken stock, some poultry seasoning (one or two tablespoons, I guess), some garlic powder and a couple of bay leaves.

I brought this to a boil, then dropped it to medium-low heat until the chicken was cooked through. I removed the chicken thighs and added a small bag of frozen mixed vegetables (Kroger “Recipe Ready” soup blend), with a little bit of powdered milk. (I would have used real milk, but I was saving that for the dumplings.) I left the mixture on low in order to thaw and begin cooking the veggies.

I skinned the chicken thighs and shredded the meat.

I zested two lemons and added the zest and the juice to the pot. I added the chicken meat, fished out the bay leaves and brought the mixture back to a boil.

I combined Bisquick and milk using the directions on the box for “biscuits and dumplings” and dropped the mixture by wooden spoonfuls into the boiling stock. I cut the heat back to medium, put a lid on it and let the mixture cook a few more minutes for the dumplings to firm slightly (but, as I said, not quite enough).