4 cups cooked chicken, chopped or shredded
1 cup celery, chopped
1 cup onion, chopped
8 cups chicken broth
1 tablespoon chicken Better Than Bouillon
1 1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 cup gluten free Bisquick
3/8 cup milk
1 tablespoon fresh parsley, chopped
2 eggs, boiled and sliced
DirectionsIn large pot combine chicken, celery, and onion. On medium high heat cook for 2 minutes. Add broth, bouillon, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover and simmer for 20 minutes.
In medium bowl combine egg, milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in Bisquick and parsley with fork. Let rest 10 minutes.
Bring chicken soup mixture to low boil. Drop dough by tablespoons into simmering broth. Cover and simmer for an additional 15 minutes. Remove from burner and add sliced boiled eggs. Serve immediately.