Chicken and Dumplings

4 cups chicken broth
1/2-1 1/2 cups chicken or turkey, cooked
1/2 cup celery, sliced
1/2 cup carrots, sliced
1 bay leaf
1 tsp. parsley flakes

Dumplings

2 cups baking mix
1/4 tsp. thyme, dried
tsp. parsley flakes
2/3 cup milk

In a Dutch oven, combine broth, chicken, celery, carrots, bay leaf and parsley. Bring to a boil. In a bowl, combine baking mix, thyme, and parsley. Stir in milk just until moistened. Drop by tablespoonfuls into the boiling broth. Cook uncovered for 10 minutes and then cover and cook an additional 10 minutes. DO NOT PEEK or your dumplings will be soggy. Remove dumplings with a slotted spoon and serve in bowls. Remove bay leaf and spoon broth over the top of the dumplings. Serves 4.