Chicken And Dumpling Soup

• 10 cups chicken broth
• 1 1/2 cups cooked chicken, shredded
• 1 bay leaf
• 3 whole cloves
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon pepper
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 onion, chopped
• 1 potato, shredded
• 2 -3 stalks celery, chopped
• 3 -4 carrots, chopped
• 3 cups Bisquick baking mix
• 1 cup milk

1. Place first 8 ingredients in a Dutch oven and simmer for 15 minutes.
2. Add vegetables and simmer until vegetables are just tender (20 min.).
3. Mix Bisquik and milk to make drop biscuits.
4. Drop by large spoonfuls into soup which has been brought to a rolling boil.
5. Cover and reduce heat to simmer for 20 minutes, or until dumplings are done.
6. (Be sure to remove bay leaf and cloves.).

chicken broth, chicken, bay leaf, cloves, poultry seasoning, pepper, cream of chicken soup, cream of mushroom soup, onion, potato, celery, bisquick baking, milk

Taken from www.food.com/recipe/chicken-and-dumpling-soup-85000 (may not work)