5c. Chicken broth
1-2 c. water (enough to cover veggies)
1lb. shredded chicken
3 large carrots, sliced
3 large celery stalks, sliced
1/4t. minced garlic
2c. baking mix
2/3 c. milk
dash salt and pepper
Place minced garlic and olive oil in stock pot with carrots and celery. Cook veggies for a couple minutes and then add chicken, broth and enough water to cover veggies. Bring to a boil.
While waiting for soup to boil, mix dumpling ingredients.
Once soup is boiling, add spoonfuls of dumplings. Boil for 10 minutes and then flip dumplings over and cook for another 10 minutes.When soup is done it sill have a creamy white look. Dumplings should be light and fluffy, not dense.Bon Appetit!