4 Cups Chicken Broth	1/4 Teaspoon Dried Thyme
1/2 Cup Celery, Sliced	Dash Ground Nutmeg
1/2 Cup Carrots, Sliced	2/3 Cup Milk
1 Bay Leaf	1/2 Teaspoon Dried Parsley
1 Teaspoon Dried Parsley	3 Cups Chicken Breast, Cooked And Cubed
2 Cups Biscuit Baking Mix

In a 5 qt Dutch oven or kettle, combine the broth, celery, carrots, parsley and bay leaf; bring to a boil. For dumplings, combine biscuit mix, thyme and nutmeg; stir in milk and parsley just until moistened. Drop by tablespoonfuls onto the boiling broth. Cook, uncovered, for 10 minutes; cover and cook for another 10 minutes. With a slotted spoon, remove dumplings to a serving dish; keep warm. Bring broth to a boil. Reduce heat; add chicken and heat through. Remove bay leaf. Spoon over the dumplings.