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

Instructions

1. To make the dumpling batter, combine the baking mix, milk and garlic powder in a medium bowl. Stir until just combined. Set aside.
2. 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.