Name: Chicken and Dumplings Soup
Ingredients: 2 lbs boneless skinless chicken thighs cut into bite size pieces; 1 smallish yellow onion, diced small; two large celery stocks, cut lengthwise then sliced; two large carrots, cut into small pieces; minced garlic, about 2 cloves; 1/4 c flour; better than bouillon chicken base (or whatever bouillon or chicken stock you prefer) to make 4 cups broth; short can of biscuits; half & half, about half a cup; salt, pepper, 1 tsp thyme, 2 tsp sage, 2 tsp parsley, and 2 bay leaves

Ingredients

2 lbs boneless skinless chicken thighs cut into bite size pieces
1 smallish yellow onion, diced small
two large celery stocks, cut lengthwise then sliced
two large carrots, cut into small pieces
minced garlic, about 2 cloves
1/4 c flour
better than bouillon chicken base (or whatever bouillon or chicken stock you prefer) to make 4 cups broth
short can of biscuits
half & half, about half a cup
salt, pepper, 1 tsp thyme, 2 tsp sage, 2 tsp parsley, and 2 bay leaves

Directions

Brown the chicken in a large Dutch oven or pot. Set aside. Cook veggies in same pot until just tender. Add in minced garlic and brown for 30 seconds. Add in flour and lightly brown. Add back chicken and pour in broth/water & bouillon plus an extra cup of water (it will evaporate). Season with thyme, sage, parsley, bay leaf, salt, and pepper.
Bring to a simmer and let cook til veggies are almost tender. Tear off biscuits pieces and toss into soup. Simmer another ten minutes. Add in half & half. Remove bay leaves.