Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 6 cups chicken stock
  • 1 cup frozen peas
  • 2.25 cups Bisquick baking mix
  • 0.66 cup whole milk, cold
  • 1 tbsp fresh parsley, finely chopped
  • 0.5 tsp poultry seasoning
  • 0.5 tsp salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Heat 2 tbsp extra virgin olive oil in your Dutch oven over medium high heat. Add the 2 lbs of chicken thighs (cut into 1 inch pieces) and cook until the edges are golden and the meat is opaque, about 5-7 minutes.
  2. Add the 1 large diced yellow onion, 3 sliced carrots, and 2 diced stalks of celery. Sauté for another 5 minutes until the onions are translucent and fragrant.
  3. Add the 3 minced cloves of garlic, 1 tsp dried thyme, and 0.5 tsp poultry seasoning. Stir for 1 minute until the garlic smells incredible but isn't browned.
  4. Pour in the 6 cups of chicken stock, 0.5 tsp salt, and 0.5 tsp black pepper. Bring the mixture to a boil, then reduce the heat to low. Simmer for 10 minutes until the carrots are fork tender.
  5. While the soup simmers, combine 2.25 cups Bisquick mix with 0.66 cup cold whole milk and 1 tbsp fresh parsley in a small bowl. Stir with a fork until a soft, slightly sticky dough forms.
  6. Using two spoons or a small cookie scoop, drop rounded tablespoons of the dough onto the simmering liquid. Space them out slightly as they will expand.
  7. Cook the dumplings uncovered for 10 minutes. Then, put the lid on and cook for another 10 minutes until a toothpick inserted into a dumpling comes out clean.
  8. Gently stir in the 1 cup of frozen peas. Let them sit in the hot broth for 2 minutes until they are bright green and tender.