4 c. chicken broth
1/2 c. sliced celery
1/2 c. sliced carrots
1 bay leaf
1 tsp. dried parsley flakes

Dumplings:

2 c. biscuit/baking mix
dash of nutmeg
3 c. cubed cooked chicken breast
1/4 tsp. dried thyme
1/2 tsp. dried parsley flakes
2/3 c. milk

In a 5-quart Dutch oven or kettle, combine broth, celery, carrots, bay leaf and parsley. Bring to a boil.

For dumplings, combine biscuit mix, thyme and nutmeg. Stir in milk and parsley just until moistened. Drop by tablespoonfuls into the boiling broth. Cook, uncovered, for 10 minutes; cover and cook 10 minutes longer. With a slotted spoon, remove dumplings to a serving dish; keep warm. Bring broth to a boil. Reduce heat; add chicken and heat through. Remove bay leaf. Spoon over dumplings.

Yields 4 servings.