Quicker Chicken And Dumplings

Recipe Ingredients

4 cups	948ml	Chicken broth
1/2 cup	55g / 1.9oz	Sliced celery
1/2 cup	55g / 1.9oz	Sliced carrots
1		Bay leaf
1 teaspoon	5ml	Dried parsley
		Dumplings
2 cups	220g / 7.8oz	Biscuit/baking mix
1/4 teaspoon	1.3ml	Dried thyme
1		Ground nutmeg
2/3 cup	157ml	Milk
1/2 teaspoon	2.5ml	Dried parsley
3 cups	187g / 6.6oz	Cubed cooked chicken breasts

Recipe Instructions

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.

Source:
Quick Cooking - Premiere Issue

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