Chicken and Dumplings

2 T extra virgin olive oil
1 cup chopped onion (I used half red, half yellow)
1 garlic clove, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 carton chicken stock
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted

4 boneless, skinless chicken breasts
3 celery stalks, sliced 
2 medium carrots, peeled and sliced 
2 bay leaves
1 large onion, peeled and cut into 8 wedges
1/4 cup water
2 tablespoons cornstarch

Dumplings:
2 cups baking mix (such as Bisquick)
1 tablespoon parsley
1/2 tablespoon oregano
1 teaspoon garlic salt
2/3 cup fat-free milk
Remaining ingredient:
Chopped parsley (optional)

 

Preparation

Heat a Dutch oven with olive oil over medium-high heat. Add onion and garlic; sauté 5 minutes.

Stir in stock and soup; and salt and pepper and bring to boil. Add chicken pieces; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is tender.

Remove chicken pieces from cooking liquid. Place chicken in a bowl, and chill 15 minutes.
Combine water and cornstarch in a small bowl; stir with a whisk. Add cornstarch mixture to pan; stir well.
Add vegetables and chicken back to broth.

To prepare dumplings, combine baking mix, spices and milk.

Drop the dough into chicken mixture to form 16 dumplings.

Bring to a simmer; cook 20 minutes, stirring occasionally. Cover and cook for 10 minutes or until the dumplings are done. Garnish with parsley, if desired.