Ingredients
1 tablespoon olive oil2 celery ribs, chopped1/2 cup chopped onion1-1/2 pounds red potatoes (about 5 medium), cut into 1/2-inch cubes3-1/2 cups frozen mixed vegetables (about 16 ounces)1/2 teaspoon pepper1/2 teaspoon dried thyme2 cartons (32 ounces each) reduced-sodium chicken broth2-1/2 cups coarsely shredded cooked turkey or chicken2 cups biscuit/baking mix2/3 cup 2% milk
Preparation
In a 6-qt. stockpot, heat oil over medium heat; saute celery and onion until tender, 3-4 minutes. Stir in potatoes, mixed vegetables, seasonings and broth; bring to a boil. Reduce heat; cook, covered, until potatoes are almost tender, 8-10 minutes. Add turkey; bring mixture to a simmer.
Meanwhile, stir baking mix and milk until a soft dough forms; drop by tablespoonfuls on top of simmering soup. Cook, covered, on low heat until a toothpick inserted in dumplings comes out clean, 8-10 minutes.
