2 1/4 cups self-rising flour
1/4 cup butter
1/2 teaspoon thyme
1/2 teaspoon basil
3/4 cup buttermilk
1 large egg
1/4 cup butter
1/2 cup flour
3 cups chicken broth
4 cloves garlic, minced
1 teaspoon dried thyme
1 bay leaf
salt and pepper, to taste
1/4 teaspoon Worcestershire sauce
4 cups diced chicken, cooked
2 1/2 cups frozen mixed vegetables

Preheat oven to 350°F.

Using your fingertips or a pastry blender, blend flour and butter together until the mixture resembles coarse meal adding herbs last.

Cover with plastic wrap and chill.

Melt butter and stir in flour. Heat on medium heat for a minute, stirring until blended.

Gradually stir broth into the mixture stirring to prevent lumps. Reduce heat to low, add seasonings and Worcestershire sauce.

Combine buttermilk and egg; stir gradually into dry mixture. Using two spoons, scoop dumpling mixture into the simmering soup in large spoonfuls. Cover tightly with lid and cook for 20-30 minutes in preheated oven.

Stir in chicken and vegetables, and heat through (5 minutes). Serve hot.

Submitted by: Belle