Cathleen's Kitchen

CHICKEN & DUMPLINGS

Ingredients:
4 cups canned chicken broth
1/2 chp sliced celery
1/2 cup sliced carrots
1 bay leaf
1 tsp. dried parsley flakes
DUMPLINGS: 2 cups biscuit/baking mix
1/4 tsp. dried thyme
Dash ground nutmeg
2/3 cup milk
1/2 tsp. dried parsley flakes
3 cups cubed cooked chicken breast
(Just boil the chicken breasts)

In a 5-qt. Dutch oven or kettle, combine broth, celery, carrots, bay leaf and parsley; bring to a boil. For dumplings, combine biscuit mix, thyme and nutmeg; stir in milk and parsley just until moistened. Drop by tablespoonfuls onto the 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 and heat through. Remove bay leaf. Spoon over dumplings. Serves 4.

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