Food Friday - Chicken and Dumpling Soup

This is EASY

2 Chicken Breasts (cooked and cubed)
2 C Chicken Broth (you can either use the broth from cooking the breasts or canned broth)
1 can Cream of Chicken Soup
1 C Carrots (diced)
1/2 C Frozen Corn
1/2 C Celery (diced)
1 C Potato (diced)
1/4 C Yellow Onion (minced)
1 Bay Leaf
1 t Dried Basil
1 t Garlic (minced)
1/4 t Celery Seed
Pepper and Salt to taste

In a large soup pan add broth and all vegetables. Cook until vegetables are the desired level of softness. Add cream of chicken soup and stir well. Add cooked chicken and herbs. Bring to boil.
About fifteen minutes prior to serving drop in dumplings. Cover and allow to steam (your soup should be simmering/low boiling) for ten minutes to fully cook the dumplings.

Dumpling Recipe
In a small bowl mix:
1 1/2 C Flour
1 T Baking Powder
1/2 t Salt
2 T Butter
3/4 C Milk

Don't over-mix. Drop by teaspoon fulls into the steaming soup and cook for ten minutes.