Herbed Chicken and Dumpling Soup

So yummy on a cold, rainy day.

Soup
2 chicken breasts
3 large carrots, sliced
3 or 4 sticks of celery, sliced
1 large onion, chopped
3 cloves of garlic, crushed or minced
1/8 tsp dried basil
1/8 tsp dried oregano
2 or 3 dashes thyme
1/2 tsp salt, plus more to taste
1/2 tsp black pepper, plus more to taste
1 32 oz container of chicken broth
4 c water

Dumplings
2 cups Bisquick
1 tbs chopped flat-leaf parsley
1/8 tsp garlic powder
2/3 c milk

Heat a little oil in a large soup pot. Add veggies and saute for about 5 minutes. Add in herbs and salt and pepper. Stir to combine. Add whole chicken breasts and cover with broth and water (liquid will cook down some). Keep on medium high heat for about 30 minutes, until chicken is cooked through. Remove chicken and keep soup hot. Shred chicken breasts (use to forks and pull away from eachother). Add chicken back into pot. Cook for another 10 minutes and taste broth, add more salt and pepper if needed. Turn soup up to a boil.

In a bowl combine bisquick, parsley, and garlic powder. Add milk and stir to form soft dough.

Drop dough by spoonfulls onto boiling soup. The dough should make around 10 dumplings. Boil soup without a lid for 10 minutes. Cover and cook for another 10 minutes until dumplings are no longer doughy looking.

Serve immediately.