Chicken Vegetable Soup with Dumplings

2 cups cut up cooked chicken

4 cups chicken broth

1 Tbsp parsley

1 Tbsp fresh thyme

2 cloves garlic, finely chopped

1 bag (16 oz) frozen mixed vegetables, thawed and drained

1 cup bisquick

1/3 cup milk

In pan, heat all ingredients, except bisquick and milk to boiling, stirring occasionally.  In small bowl, stir bisquick mix and milk with fork until soft dough forms.  Drop dough by teaspoonfuls onto boiling soup.  If dumplings sink into soup, carefully bring them to top of broth using slotted spoon.  Reduce heat to medium – low.  Cook uncovered 10 minutes.  Cover and cook 15 minutes longer.