Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces (approx. 680g)
  • 1 medium onion, chopped (approx. 150g)
  • 2 carrots, peeled and sliced (approx. 150g)
  • 2 celery stalks, chopped (approx. 100g)
  • 4 cloves garlic, minced
  • 6 cups chicken broth (approx. 1.4 liters)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and pepper to taste
  • ½ cup frozen peas (approx. 75g) (optional)
  • 1 ½ cups Bisquick baking mix (approx. 180g)
  • ⅔ cup milk (approx. 160 ml)
  • 1 tablespoon chopped fresh parsley (optional)

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Add the chicken pieces to the pot and cook until lightly browned on all sides.
  3. Pour in the chicken broth, add thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until chicken is cooked through.
  4. While the chicken is simmering, prepare the dumpling dough. In a medium bowl, combine Bisquick, milk, and parsley (if using). Stir until just combined – do not overmix.
  5. Drop spoonfuls of the dumpling dough into the simmering broth. Be careful not to overcrowd the pot.
  6. Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and no longer doughy. Do not lift the lid during the first 15 minutes! Use a toothpick to test for doneness.
  7. Stir in the frozen peas (if using) during the last 5 minutes of cooking.
  8. Ladle the chicken and dumplings into bowls and serve hot.