This chicken and dumplings soup is super easy to make with chicken breasts, veggies, and baking mix. My husband and kids love it.
Ingredients
- chicken broth: 1 container (32 ounce container)
- skinless, boneless chicken breast halves: 4 piece (cubed, or more if needed)
- onion: 1 piece (chopped)
- baby carrots: 0.5 pound
- stalks celery: 2 piece (chopped)
- bay leaf: 1 piece
- salt and ground black pepper: (to taste)
- ¼ cups baking mix (such as Bisquick): 2 piece
- milk: 0.66667 cup
Metric Conversion
Stages of cooking
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Combine chicken broth, chicken, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce the heat, cover, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
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Mix baking mix and milk together in a bowl until a sticky dough forms. Drop golf ball-sized pieces of dough into the soup. Cover the pot and cook until dumplings are cooked through, about 10 more minutes.
