Quicker Chicken and Dumplings

By GmaJan12

Ingredients

• 4 cups chicken broth
• 1/2 cup sliced celery
• 1/2 cup sliced carrots
• 1 bay leaf
• 1-1/2 teaspoons dried parsley flakes, divided
• 2 cups biscuit/baking mix
• 1/4 teaspoon dried thyme
• Dash ground nutmeg
• 2/3 cup milk
• 3 cups cubed cooked chicken breast

Details

Servings 4

Preparation

Step 1

In a 5-qt. Dutch oven or kettle, combine the broth, celery, carrots, bay leaf and 1 teaspoon parsley; bring to a boil.

For dumplings, in a large bowl, combine the biscuit mix, thyme and nutmeg; stir in milk and remaining parsley just until moistened. Drop by tablespoonfuls onto boiling broth. Cook, uncovered, for 10 minutes; cover and cook 10 minutes longer.

With a slotted spoon, remove dumplings to a serving dish; keep warm. Bring broth to a boil; reduce heat. Add chicken; heat through. Discard bay leaf. Spoon over dumplings.

Yield: 4 servings.