Start with the convenience of frozen vegetables, all-purpose baking mix, and skinned and boned chicken breasts.
1 1/2 pounds skinned and boned chicken breasts, cut into bite-size pieces
3 (14 1/2-oz.) cans low-sodium chicken broth
3 cups water
1/2 medium onion, chopped
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh sage
1 teaspoon salt
1/2 teaspoon pepper
1 (16-oz.) package frozen mixed vegetables
3 1/3 cups reduced-fat all-purpose baking mix
1 1/3 cups buttermilk
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1/4 teaspoon salt
How to Make It
Bring first 8 ingredients to a boil in a large Dutch oven over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes or until chicken is done. Add mixed vegetables, and bring to a boil over medium-high heat.
Stir together baking mix and next 4 ingredients until blended. Drop dough by rounded teaspoonfuls into slowly boiling mixture in Dutch oven. (Don't let dumplings touch.) Reduce heat to medium-low; cook, uncovered, 10 minutes, stirring occasionally to prevent dumplings from sticking. Cover and cook 10 more minutes.