Ingredients
4 cups chicken broth1/2 cup sliced celery1/2 cup sliced carrots1 bay leaf1-1/2 teaspoons dried parsley flakes, divided2 cups biscuit/baking mix1/4 teaspoon dried thymeDash ground nutmeg2/3 cup milk3 cups cubed cooked chicken breast
Preparation
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.
