Well, my wife said that it was "Perfect, just what I think of when I think C&D",
so I'll label it a success.
I added a carrot, celery rib, 1/4 onion to the stock when I pulled the chicken out.
The boiled to death veggies just got chopped smaller and tossed back in.
Just before dumpling time, I tossed in a handful of frozen peas.
Wife came out of semi-retirement (cooking-wise), and did the Bisquick dumplings.
I watched and took notes, LOL!
Personally, I think I like my dumplings to be a bit less cohesive;
I like to moosh them up and thicken it up. But flavor-wise, it was quite good.
(I removed a good 2 ounces of fat from my stock, which left plenty for flavor
but made me feel a tad more healthy.)
The nice thing about skin on breasts with rib portions is that there's
plenty of fat and even some "dark" meat for flavor. And my dogs like all
the skin and cartilage mixed in with their food.