Jiffy Chicken and Dumpling Soup

These are some of the easiest dumplings you will ever make.

Ingredients

Soup

• 2 ribs celery, diced
• 1 onion, diced
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 5 cups chicken broth
• 1 1/2 cups frozen peas and carrots
• 3 cups cooked shredded chicken (rotisserie chicken is good for this)
• 1 can cream of chicken soup

Dumplings

• 1 box Jiffy corn muffin mix
• 1/2 cup milk

Instructions

Casserole

1. Heat olive oil in a large pot. Add celery and onion. Sauté for 3 to 5 minutes.
2. Add minced garlic, and stir for about 15 seconds.
3. Add salt, pepper, paprika, rosemary and thyme.
4. Add chicken broth, peas and carrots, chicken and cream of chicken soup. Stir and bring to a boil.
5. Meanwhile, begin making the dumplings.

Topping

1. Mix well the corn muffin mix and milk.
2. Using a teaspoon, drop dumplings into the boiling soup. After all the dumplings are added, let it simmer for 5 minutes, then cover and simmer for 5 more minutes.
3. Set the lid askew on the pot and let it simmer for 3 minutes longer. Do not stir during this 13 minutes as it will break up the dumplings.