Ingredients:

  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup heavy cream (optional)
  • 2 cups Bisquick mix
  • 2/3 cup milk
  • 1 teaspoon dried parsley (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; sauté for 5-7 minutes until softened. Stir in minced garlic and cook for an additional minute.
  2. Add the chicken to the pot; cook until browned, about 5 minutes. Pour in the chicken broth. Season with thyme, salt, and pepper, and bring to a simmer.
  3. Reduce heat, cover, and simmer for 20 minutes until chicken is cooked through. Remove chicken, shred it, and return it to the pot.
  4. In a mixing bowl, combine Bisquick, milk, and parsley until just combined.
  5. Drop spoonfuls of the dumpling batter onto the simmering stew. Cover and simmer for 10-12 minutes, until dumplings are fluffy and cooked through.
  6. Optional: Stir in cream for a richer sauce. Serve hot, garnished with fresh parsley if desired.