Traditional Chicken Dumpling Soup

• 12 green onions, chopped
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 10 cups water
• 1 package (16 ounces) frozen peas and carrots
• 2 cans (10 ounces each) chunk white chicken, drained, divided
• 1/3 cup chicken bouillon granules
• 1/2 teaspoon pepper, divided
• 5 cups
• 2 tablespoons dried parsley flakes
• 1-1/3 cups milk

1. In a stockpot, saute onions in butter until tender. Stir in flour until blended. Gradually add water. Stir in the vegetables, one can of chicken, bouillon and 1/4 teaspoon pepper; bring to a boil.
2. In a large bowl, combine the biscuit baking mix, parsley and remaining pepper. Stir in milk just until moistened. Fold in remaining chicken.
3. Drop by rounded tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

green onions, butter, allpurpose, water, carrots, white chicken, chicken bouillon granules, pepper, parsley flakes, milk

Taken from www.tasteofhome.com/recipes/traditional-chicken-dumpling-soup/ (may not work)