Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • Salt and pepper, to taste
  • 2 cups Bisquick mix
  • 2/3 cup milk
  • 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions:

  1. Heat olive oil in a large Dutch oven over medium heat. Add chopped onions and cook until translucent.
  2. Stir in minced garlic, thyme, and rosemary, cooking for 1 minute until fragrant.
  3. Pour in chicken broth and bring to a simmer. Add shredded chicken and season with salt and pepper. Simmer for about 10 minutes to let flavors meld.
  4. In a mixing bowl, combine Bisquick mix and milk, stirring until just combined. Do not overmix.
  5. Using a spoon, drop dollops of the dumpling batter directly into the simmering stew, spacing them evenly.
  6. Cover the pot and cook for 10-12 minutes without lifting the lid, until dumplings are cooked through and fluffy.
  7. Garnish with fresh parsley if desired, and serve hot.