Chop all veggies.

Heat up a large pot, swirl some olive oil in the bottom, and cook veggies with a bay leaf (start with the ones that need to cook longest, first...such as potatoes and carrots. Add the other veggies after several minutes.)

Dice the chicken and cook in a separate pan.

When the veggies are done, season with poultry seasoning and salt/pepper, to taste. Remove the bay leaf.

Add the flour to the veggies mixture, stir and let cook for a couple minutes.

Pour in the broth, stir, and bring to a bowl.

In the meantime, stir the biscuit mix with the water and parsley.

When the soup is boiling, drop little clumps of the biscuit dough in the top of the soup. Turn the heat to medium low and cover with a lid. Let the dumplings steam for about 8 to 10 minutes.

Remove lid, carefully stir. Serve!