Chicken & Dumplings

This recipe can be found in an awesome cookbook called "Dining on a Dime" by Tawra Kellam and Jill Cooper. I usually double the ingredients for the broth to make the dish a bit more 'soupy'.

4 c chicken broth
1/2-1 1/2 c chicken or turkey, cooked
1/2 c celery, sliced
1/2 c carrots, sliced
1 bay leaf
1 t parsley flakes

Dumplings:
2 c baking mix
1/4 t thyme, dried
1/2 t parsley flakes
2/3 c 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 take the cover off the pot 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.