Cooking: Chicken and Dumpling Soup

With DH being ill and snow falling, there is only one thing I could make for supper: Chicken and Dumpling Soup.

What I Used for the Dumpling:
~ 2 cups Bisquick baking mix
~ 2/3 cup milk

What I Used for the Soup:
~ 4 cups water
~ 4 chicken flavored bouillon cubes
~ 1/2 cup milk
~ 10 oz canned chicken in water (drained)
~ 1/8 tsp dried parsley
~ 1/8 tsp dried thyme


What I Did:
1) I began by preparing the dumplings by combining the baking mix and milk in a bowl until a soft dough formed. Then I set it aside for later.

2) To begin the soup, I set the stove to medium high heat to dissolve the bouillon cubes in boiling water (about 20 minutes).

3) Once the broth reached an even boil, I dropped the dumpling dough in by spoonfuls and reduced the heat.

4) After the dumpling boiled for a bit uncovered (about 10 minutes), I added the chicken and spices then cooked it for 10 minutes longer, covered with aluminum foil.

5) Then when all the ingredients were heated thoroughly, I removed the soup from the heat and used the milk to cool it down a bit as well as to give the soup a creamier texture.

With the extra dough I made a dozen simple biscuits by dropping spoonfuls onto an aluminum foiled covered baking sheet and baking them at 450 degrees Fahrenheit for 10 minutes.

How do you make Chicken and Dumplings?