Step 1

Add oil, chicken and onions to a stockpot and heat over medium high heat until onions are tender and chicken is no longer pink.

Step 2

Add carrots, celery, spices, 1/2 cup baking mix and mix well.

Step 3

Add broth and heat over medium high until boiling.

Step 4

Reduce heat to simmer and cover.

Step 5

Cook for 20 minutes, or until carrots are soft, stirring occasionally.

Step 6

In a separate bowl, combine the remaining 2 cups baking mix and milk.

Step 7

Mix together with a fork. Drop by teaspoon dollops into the chicken mixture.

Step 8

Dough will most likely sink.

Step 9

Heat on low, uncovered, for 10 minutes.

Step 10

Cover and cook for 10 additional minutes. Serve immediately.