6 cups of chicken broth
1 cup of sliced celery
1 cup of sliced carrots
1 bay leaf
1 1/2 teaspoons of dried parsley (divided)
2 cups of biscuit/ baking mix
1/4 teaspoon of dried thyme
dash ground nutmeg
2/3 cup of milk
3 cups of cooked chicken breast (I did not use that much)
- In a Dutch oven or kettle, combine the broth, celery, carrots, bay leaf, and 1 teaspoon of parsley. Bring to a boil.
- For dumplings, combine the biscuit mix, thyme, and nutmeg in a bowl; stir in milk and remaining parsley just until moistened. Drop the biscuit mix by tablespoon onto the boiling broth. Cook uncovered for 10 minutes; cove rand 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 the bay leaf. Spoon the remaining sauce over the dumplings and serve.