The One Where I Cook Chicken and Dumplings

Ingredients:

1 Yellow Onion

1 T Olive Oil.5-1 Pound Chicken Tenders (cubed)

1 C Chicken Broth1/2 C Milk2 C Mixed Vegetables, Frozen
1 Can Health Valley Cream of Chicken Soup*
1 Can Health Valley Cream of Mushroom Soup*
.5 C Flour
1 Tbsp Poultry Seasoning
1 Tbsp Paprika
1 Tsp Garlic Salt

2-3 Sprigs Fresh Thyme

1-2 Bay Leaves

1 Can 8 Count Grands Biscuits (or make biscuit recipe listed in notes)

Directions:

In a large stock pot heat olive oil and add diced onion, sweat the onion and add chicken, cook until almost done; then add the next 6 ingredients, bring to a boil and then let simmer while you prepare the biscuits.

In a bowl or plate (I prefer a plate) mix together the flour and seasonings. Coat the biscuits in the flour mixture. Bring the soup back up to boiling. Pinch off dumpling sized portions and drop them into the soup. Be careful for "overboil" during this process, add as many dumplings as desired, turn the heat down to prevent overboil and allow the dumplings to cook for the recommended time on the package/recipe. (Grands 13 minutes/Recipe 10-13 minutes)

For thicker stock 1-2 Tbsp of the flour seasoning mixture to make a Roux and add to the soup.

Serve and Enjoy!