Easy Chicken and Dumplings, AKA my own 30 Minute Meal. Take that, Rachel Ray.

Rachel Ray is all kinds of annoying, and no one can really argue with that point.  However, over the past few years I have learned a thing or two from her about making tasty stuff pretty quickly, and although this is MY OWN RECIPE, FROM MY OWN HEAD, I will give credit where credit is due, and the spirit, the essence, if you will, of this recipe is purely from the annoying smiley lady.  Here goes:

[Printable Recipe]

WHAT YOU NEED:

2 boxes chicken broth or stock

1 medium onion, chopped

Some carrots, also chopped

Some celery, again, chopped

part of 1 rotisserie chicken - I prefer the ones from Kroger, but even a Wal-Mart one will do, although then you will have to go to Wal-Mart, which is all kinds of bad

Jiffy baking mix

some sort of milk or cream

sage

a bay leaf

parsley flakes, straight from that little red tin can

an itty bitty bit of olive oil

WHAT YOU DO:

In a large pot, heat the olive oil, and put the chopped onion, celery and carrot in.  Saute it for a couple minutes.  Yes, I said a couple of minutes.  You know, until it looks right. Kinda see-through like?  Then pull some of the good part of the chicken off, throw it in the pot, and put in the stock and the spices.  Boil it for 10 minutes or so, or until the carrots are soft.  Meanwhile, mix the Jiffy baking mix (if you can't find that, Bisquick will do, but I think Bisquick has a funny taste) with the milk until it looks like slightly wet, lumpy biscuits.  Drop it into the boiling concoction by the spoonful, put a lid on it, and cook it for 15 more minutes or so, or until your dumplings are puffy and delightful.

Then eat it.