- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 6 to 8 servings
Ingredients
2 cups baking mix, such as Bisquick
2/3 cup reduced-fat milk
1/2 teaspoon garlic powder
6 cups low-sodium chicken stock
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 sprigs fresh thyme
1 bay leaf
2 tablespoons all-purpose flour
2 cups shredded cooked chicken (or store-bought rotisserie chicken)
2 cups frozen mixed vegetables (such as peas, carrots and corn)
2 tablespoons chopped fresh parsley
Directions
- To make the dumpling batter, combine the baking mix, milk and garlic powder in a medium bowl. Stir until just combined. Set aside.
- In a medium pot, combine the stock, salt, pepper, thyme and bay leaf and bring to a boil. In a small dish, whisk the flour with 1/4 cup water and stir into the chicken stock. Add the chicken and mixed vegetables. Using a tablespoon or an ice cream scoop, drop scoops of the dumpling batter into the boiling stock. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.
