Yield: 6 servings

Preparation time: 10 minutes
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2 cups cut up cooked chicken
4 cups chicken broth
1 tablespoon chopped parsley
1 tablespoon thyme
2 cloves garlic, finely chopped
1 bag (1 pound) frozen mixed vegetables, thawed and drained
1 cup Bisquick mix
1/3 cup milk

Cooking time: 25 minutes
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In a 3 quart saucepan, heat all ingredients except Bisquck mix and milk to boiling, stirring occasionally.

In a small bowl, stir Bisquick mix and milk with a fork until soft dough forms.
Drop dough by 18 teaspoonfuls onto boiling soup.
If dumplings sink into the soup, carefully bring them back to top of broth using slotted spoon.

Reduce heat to medium-low. Cook, uncovered 10 minutes.

Cover and cook 15 minutes longer.

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