• 1 ½ pounds chicken thighs, cleaned and trimmed of fat
• 1 medium onion, diced
• 3 cups frozen vegetables, we used the green bean, pea, corn, and carrot mix
• 3 cups chicken broth
• 1 can cream of chicken soup
• 1-2 tablespoons Stuart’s Spices Chicken Lick’n or Smokin’ Sweet
• 2-3 teaspoons lemon juice
• 2 bay leaves
• Salt and pepper to taste
• Olive oil

For the dumplings:

• 2 cups Bisquick mix
• 2/3 cup milk