Chicken & Dumpling Soup

This is a great meal if you're tight on time and tight on budget! It saves time and money by using a pre-cooked rotisserie chicken, frozen veggies and Bisquick for the dumplings.  Enjoy!
 
2 Tbl. butter
2 ½ – 3 cups cooked rotisserie chicken, cut into bite size pieces
1 (12 oz.) bag frozen mixed vegetables
1 tsp. dried oregano
1 (48 oz.) low sodium chicken broth
salt and pepper 

Dumpling Mix:
2 cups baking mix (Bisquick)
¾ cup milk

Melt butter in a heavy stock pot. Sauté the diced chicken, frozen vegetables and oregano in the butter for 2-3 minutes to allow the flavors to meld. Season the mixture with salt and pepper. Seasoning will depend on how salty the chicken was when it was cooked. Slowly add the chicken broth to the pot and bring soup to a rolling boil. This is important for the dumplings to steam properly.

In a separate bowl, combine the baking mix and milk until well incorporated. Drop large tablespoons full of the dumpling batter into the boiling broth. Continue to boil for 10 minutes, uncovered. Cover the soup and reduce the heat to medium low. Cook for an additional 5 minutes, covered.

Took me a few tries to get this shot because it was still steaming and fogging my lens!