Quicker Chicken & Dumplings

What you'll need:

4 c. chicken broth
½ c. sliced celery
½ c. sliced carrots
1 bay leaf
1 ½ tsp. dried parsley flakes
2 c. biscuit/baking mix
¼ tsp. dried thyme
Dash ground nutmeg
2/3 c. milk
3 c. cubed cooked chicken breast

Preparation:
In a 5 quart Dutch oven or kettle, combine the broth, celery, carrots, bay leaf and 1 tsp parsley; bring to a boil. For dumplings, combine the biscuit mix, thyme and nutmeg in a bowl; stir in milk and remaining parsley just until moistened. Drop by tablespoonfuls onto boiling broth. Cook, uncovered, for 10 minutes; cover and cook 10 minutes longer. With a slotted spoon, remove dumplings to a serving dish; keep warm. Bring broth to a boil; reduce heat. Add chicken; heat through. Discard bay leaf. Spoon over dumplings and serve!