Recipe: Chicken-Vegetable Soup with Dumplings (using cooked chicken and Bisquick)

CHICKEN-VEGETABLE SOUP WITH DUMPLINGS

2 cups cut-up cooked chicken
4 cups chicken broth
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
2 cloves garlic, finely chopped
1 (1 lb) bag frozen mixed vegetables, thawed and drained*
FOR THE DUMPLINGS:
1 cup Original Bisquick baking mix
1/3 cup milk

In 3-quart saucepan, heat all ingredients except Bisquick mix and milk to boiling, stirring occasionally.

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

Cook uncovered 10 minutes. Cover and cook 15 minutes longer.

*You can really use any combination of frozen vegetables your family enjoys in this recipe.

Makes 6 servings (1 cup each)
Adapted from source: Betty Crocker