Grandpa’s Chicken and Dumplings

4 chicken breasts (haved)
4 chicken wings (with skin on)
2 quarts chicken broth
1 onion (large, chopped)
4 carrots (large, diced)
5 celery stalks (diced, include leaves)
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon poultry season
1 teaspoon parsley
1⁄2 teaspoon garlic powder
1⁄2 teaspoon celery salt
1⁄2 teaspoon oregano
1⁄2 teaspoon onion powder
1⁄2 teaspoon celery seed
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon tarragon
1⁄4 teaspoon paprika
1 pinch cinnamon
1 pinch nutmeg
  salt and pepper (to taste)
2 cups bisquick
2⁄3 cup milk

1. Put chicken and chicken broth in a large pot along with spices on a gentle boil
2. Add onions, carrots and celery
3. Gently boil for 2 hours, stirring continuously
4. Make dumplings by mixing 2 cups Bisquick and 2/3 cup milk and seasoning (garlic salt, parsley, thyme, and salt and pepper).
5. After stirring dumping mix, cover with dish towel and place close to warm pot
6. After 2 hours of boiling stew, scoop one dumpling at a time (makes 6) onto the top of the stew in the pot.
7. Cook ten minutes with pot uncovered.
8. Then cook ten minutes with pot covered.
9. Serve with one piece chicken and one dumpling, ladling stew over