This is one of my all-time favorite meals to make. Back when I was a single gal, this was my go-to dinner when I was cooking for one. It’s easy to scale to the number of portions you need. The soft, fluffy, doughy dumplings are so comforting, and the chicken and veggies complete the perfect meal.

Also, feel free to get creative with this simple recipe. It’s a great way to use up your leftover chicken or turkey meat, but you can totally jazz it up. Add your favorite herbs and seasonings – I usually make it with whatever strikes me that particular day, whether it’s parsley, herbes de provence, sage, thyme, savory, poultry seasoning, Montreal chicken seasoning, garlic, onions, Greek seasoning, or – my favorite – a blend of dried Tuscan seasoning. And you can add whatever veggies you happen to have on hand – although using a frozen veggie mix is awfully convenient!

Chicken ‘n’ Dumplings
3 14-ounce cans low-sodium chicken broth
1 cup water
1/2 teaspoon dried minced onion
1/2 teaspoon garlic
1/2 teaspoon freshly ground black pepper
2 cups Bisquick
1 1/2 teaspoons Tuscan seasoning (Greek seasoning and poultry seasoning are also great)
2/3 cup milk
1 package frozen mixed veggies
2 cups cooked chicken or turkey, shredded or cut into chunks
Salt and pepper to taste

Pour the chicken broth and water into a large, heavy saucepan. Season the broth with onion, garlic, and ground pepper. Bring to a simmer over medium heat.

Meanwhile, in a medium bowl, combine the Bisquick and the Tuscan seasoning. Add the milk, stirring lightly just until a soft dough forms.

Drop the dough by rounded spoonfuls into t he simmering broth. Allow the dumplings to simmer uncovered for 10 minutes. Then, cover your pot and allow to simmer for another 10 minutes.

Cook mixed veggies according to package instructions (usually just microwave or steam for a few minutes). When dumplings have finished simmering, pour in your mixed veggies and your chicken or turkey and stir together lightly.