Cube chicken breast into bite size pieces. Season with 1 tsp garlic powder, 1 tsp thyme, 1 tsp salt and 1/2 tsp pepper. Saute in EVOO for about 10 minutes or until cooked through. Remove from pan. Add vegetables to pot and saute until just soft. Add flour and stir to coat. Cook for 2 minutes. Add chicken, chicken broth and bay leaf. Simmer for 30 minutes.
Bring broth to a boil. Mix bisquick and milk. Add in 1 tsp garlic powder, 1 tsp thyme, salt and pepper. Drop bisquick by spoonfuls into boiling broth. Cook for ten minutes. Cover and cook an additional 10 minutes. Stir in frozen peas and cook for 2 minutes.
Add additional broth if needed.
Serving
Suggestions
Serve in large bowls.
Originally Submitted
10/3/2014
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