The whole family loves this flavorful play on chicken and dumplings. The cube of butter makes it rich and creamy. There are a lot of variations you can do depending on your tastes. Some like it better without the vegetables, more traditional chicken and dumplings. You can add six cubed potatoes with the vegetables and two cans of corn to make chicken corn chowder, omit the biscuits of course. This is a great base for any chicken soup. If you want it thicker take two teaspoons of cornstarch and dissolve in in a half cup boling water and add it after you've added the chicken.
Wash your chicken, remove the giblets and head and throw away.
Line the bottom of a large pot with the five stalks of celery (like a rack) and put the chicken on top. Add enough water to cover the chicken. Add the butter, boullion, rosemary, thyme, cumin, paprika, and bay leaves. Bring to a boil and then lower to a medium simmer. Do not cover. Cook for one hour.
Remove the chicken from the pot and put it in a dish with 2-inch sides. Take out the bay leaves and the celery from the pot and throw them away. Remove the skin from the chicken and throw it away. Cut up all the meat from the chicken and add it to the pot. Add salt and pepper to taste.
In a frying pan on medium heat add olive oil. Add all the vegetables and cook for about five minutes. Add flour and stir for one minute more. Add to large pot with the chicken mixture in it and simmer for one hour.
About 5 minutes before the soup is done simmering, mix the Bisquick and the milk to make a sticky dough. When the soup is done bring it back to a boil and drop the dough on top by spoonfulls. Reduce heat to medium-high and cook, uncovered, for 10 minutes. Then cook, covered, for another 10 minutes.