Ingredients
12 green onions, chopped1/2 cup butter1/2 cup all-purpose flour10 cups water1 package (16 ounces) frozen peas and carrots2 cans (10 ounces each) chunk white chicken, drained, divided1/3 cup chicken bouillon granules1/2 teaspoon pepper, divided5 cups Biscuit Baking Mix2 tablespoons dried parsley flakes1-1/3 cups milk
Preparation
In a stockpot, saute onions in butter until tender. Stir in flour until blended. Gradually add water. Stir in the vegetables, one can of chicken, bouillon and 1/4 teaspoon pepper; bring to a boil.
In a large bowl, combine the biscuit baking mix, parsley and remaining pepper. Stir in milk just until moistened. Fold in remaining chicken.
Drop by rounded tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
