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Submitted by: Angela Lengacher from Montgomery, IN
Originally shared on the web 05/14/2013

1 to 2 T. oil
1 c. celery, chopped
1 c. carrots, peeled and sliced
1 T. onion, chopped
49-oz. can chicken broth
10-3/4 oz. can cream of chicken soup
1/8 t. pepper
2 c. cooked chicken, cubed
1-2/3 c. biscuit baking mix
2/3 c. milk

Heat oil in a Dutch oven over medium-high heat. Sauté celery, carrots and onion in oil for about 7 minutes, until crisp-tender. Add broth, soup and pepper; bring to a boil. Reduce heat to low; stir in chicken and bring to a simmer. In a separate bowl, stir together baking mix and milk. Drop batter by tablespoonfuls into simmering broth. Cover and cook over low heat for 15 minutes without lifting lid. Serves 6.