In a large pot add chicken broth, diced chicken, frozen vegetables, sage, thyme and onion powder. Bring to a low boil over medium heat.
Remove from heat and serve.
If you do not have the gluten-free Bisquick, you can make your own with this recipe.
One of the shortcuts that I use to make my chicken and dumplings so easy, is that I buy a gluten-free rotisserie chicken and use the already cooked meat. It makes it easy peasy! Otherwise, I just boil a few chicken breasts and then dice them up.
For dairy-free option: I like to cook and bake with Smart Balance butter and almond, cashew or coconut milk.
Leftovers can be refrigerated and reheated.
Pro Tip: I like to use an ice cream scoop because I like my dumplings big and fluffy.
Mama says, "Check all of your labels!"