Clean and chop the carrots and celery.
6 carrots, 6 stalks celery
Add butter to a large stockpot. Melt the butter, then add the vegetables.
1 tablespoon butter
Pour in the chicken stock. Then add the cooked and shredded chicken.
6 cups chicken stock, 2 cups cooked and shredded chicken
Let the stock simmer for 10 minutes.
In a bowl, add the two boxes of Jiffy mix and the seasonings. Add the milk and stir everything together well.
2 boxes Jiffy Buttermilk Biscuit Mix, 1/2 teaspoon ground thyme, 1/2 teaspoon oregano, 1/4 teaspoon pepper, 1 cup milk
Bring the pot to a rolling boil then drop the biscuit mix in one spoonful at a time on top of the broth and vegetables. Drop all the way around filling up the top of the pot.
Keep the pot at a roiling boil for another 10 minutes.
Check the center of the dumplings to make sure they have cooked through.
Serve & enjoy!