Make the Soup

Cup of Yum
1. Add oil to a large dutch oven or pot over medium-high heat.
2. Add onions, carrots, and celery. Sauté for about 5 minutes or until vegetables begin to soften.
3. Add chicken broth and bay leaves. Bring to a boil, and season with salt and pepper to taste.
4. Let the soup gently boil for about 5 minutes or until vegetables are tender. While the broth is simmering, prepare Bisquick dumplings.

Make Bisquick Dumplings

1. In a large mixing bowl, combine bisquick mix and milk.
2. Knead a few times until you get a sticky and soft dough.

Cook Bisquick Chicken and Dumplings

1. When the vegetables are tender. Remove them from the soup.
2. Reduce the heat, and spoon out a piece of Bisquick dumpling dough and drop it into the soup. Repeat this process until you used up all the Bisquick dough.
3. Simmer uncovered for 10 minutes, and cover with a lid and cook for another 5-10 minutes or until the dumplings are cooked through.
4. Add shredded chicken and vegetables into the broth, and cook for about 3 minutes or until heated through.