Quick Chicken and Dumplings

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What is better than chicken and dumplings on a rainy day?

–Johnna

Quick Chicken and Dumplings

1 (32 ounce) container chicken broth

1 rotisserie chicken cubed

1 onion, chopped

1 package baby carrots, chopped

2 stalks celery, chopped

1 bay leaf

salt and ground black pepper to taste

2 1/4 cups Bisquick

2/3 cup milk

Combine chicken broth, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until the vegetables are tender, 20 to 25 minutes. Add chicken.

Mix Bisquick and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes. I like to add a little chopped parsley to my dumplings but that is up to your taste.

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