Servings: 4servings per recipe - 1 cup per serving
Calories: 327kcal
What You Need
132 ounce container chicken broth
2skinlessboneless chicken breast halves, roasted or boiled, cut into bite size pieces
1/216 ounce package frozen mixed veggies (I like carrots, peas, corn, and green beans)
2bay leaves
1T.garlic powder
salt and pepper to taste
Dumplings
2cupsbaking mixI use Bisquick
2/3cupmilk
How to Make It
Combine chicken broth, bay leaves, garlic powder, salt, and pepper in a large pot; bring to a boil.
Reduce to a simmer and cover for 20-30 minutes.
Add chicken and veggies.
Reduce heat, cover pot, and simmer until the veggies are tender, 10-15 minutes.
Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. (I like to add a sprinkle of cayenne to the dough to add a bit of heat.)
Cover pot and cook until dumplings are cooked through, about 10 minutes