2 tbsp. olive oil
3 boneless skinless chicken breasts
1 cup baby carrots
1 cup celery
1 medium yellow onion diced
3 cloves minced garlic
4 sprigs thyme
2 bay leaves
2 quarts chicken stock
2 tbsp. bisquick
Salt and Pepper to taste
3 cups bisquick mix
1 cup half and half 1/4 tsp pepper
Heat a large pot over medium heat. Once hot add in olive oil. Salt and pepper both sides of your chicken breasts and lay into the pan to brown both sides. Once browned remove from pot.
leaving the brown bits on the bottom of the pan, add in your veggies and sauté until onions become soft. All of the brown bits on the bottom of the pan should come off, if not it will.
Once the veggies begin to soften add in your garlic and sauté for another minute. Add in 2 tbsp. of bisquick and stir top combine. It should create a thick coat on the veggies.
Next add in your stock and stir until the coating comes off the veggies. Add your chicken back into the broth. Add in your herbs, salt, and pepper and simmer on low for 30 minutes.
After 30 minutes, remove chicken breasts and shred, then add back to soup.
In a mixing bowl combine bisquick, milk, and pepper. Drop in 1 1/2 inch dumplings using the bisquick mix. Cover and simmer on low 10 minutes. After 10 minutes remove cover and simmer for another 10 minutes.
Serve and enjoy!
Suggestions and notes:
I serve mine over white rice!
If you are looking for a healthier alternative you can use Kodiak cakes power jack mix instead of bisquick!
If you are looking for a gluten free or dairy free dumpling check out The Defined Dishes Dumpling Recipe Here! https://thedefineddish.com/gluten-free-and-dairy-free-chicken-and-dumplings/
This can be made in a crock pot or instapot, the dumplings should be made right before serving to be sure they hold up well.