In large stock pot add oil, carrots, onion and celery and sautee 3-5 minutes.

Fill half your pot with water, add your chicken (be careful not to fill to high) and bring water to a rolling boil for about 45 minutes or until chicken is cooked all the way through.

Once chicken is done take it out of the pot and shred the chicken and put it back in the pot. Discard bone and skin.

Next add your chicken broth, bouillon cubes crushed, and fill rest of way with water.(should make 1/2 pot full)

Bring you pot to a simmer for 30 minutes.

Next mix bisquick and milk. (mixture shouldnt be dry nor super wet)

Bring your chicken mixture back to a boil and drop medium size pieces into boil. Stir every so gently. Dont over fill dumplings in pot at once. Let them cook 10 minutes at a boil and repeat dumpling drop process until you like.