Chicken & Dumplings

12 cups chicken broth

1 ½ cups sliced celery

1 ½ cups sliced carrots

3 bay leaves

3 teaspoon dried parsley flakes

DUMPLINGS:

6 cups biscuit/baking mix

¾ teaspoon dried thyme

dash ground nutmeg

2 cups milk

1 ½ teaspoon dried parsley flakes

9 cups cubed cooked chicken breast

In 2 Dutch ovens or kettles, combine broth, celery, carrots, bay leaf and parsley; bring to a boil. For dumplings, combine biscuit mix, thyme and nutmeg; stir in milk and parsley just until moistened. Drop by tablespoonfuls onto the 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 and heat through. Remove bay leaves. Spoon over dumplings. 12 servings.

EDITORS NOTE: To freeze this add chicken to broth and freeze. Mix up dumplings fresh when preparing.