Easy Chicken and Dumplings with Vegetables

Ingredients

• 2 cups baby carrots chopped
• 10 ounce biscuit dough refrigerated separated chopped canned
• 4 stalks celery chopped
• 1 tablespoon rosemary dried
• 2 tablespoons thyme leaves dried
• 1 teaspoon ground pepper black
• 1 large onion chopped
• 2 teaspoons salt 
• 4  chicken breast halves boneless skinless chopped
• 8 cups water 

Equipment

• pot

Directions

1. Combine water, carrots, onion, celery, thyme, rosemary, salt, and black pepper in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.
2. Add chicken to soup and cook until no longer pink in the center, about 10 minutes.
3. Drop biscuit pieces into soup and cook until dumplings are cooked through, 10 to 20 minutes.