Chicken Dumpling Soup

12 green onions, chopped
1/2 cup butter
1/2 cup all-purpose flour
10 cups water
1 package (16 ounces) frozen peas and carrots
2 cans (10 ounces each) chunk white chicken, drained, divided
1/3 cup chicken bouillon granules
1/2 teaspoon pepper, divided
5 cups Biscuit Baking Mix
2 tablespoons dried parsley flakes
1-1/3 cups milk

In a stockpot, saute onions in butter until tender. Stir in flour until blended. Gradually add water. Stir in the vegetables, one can of chicken, bouillon and 1/4 teaspoon pepper; bring to a boil.

In a large bowl, combine the biscuit baking mix, parsley and remaining pepper. Stir in milk just until moistened. Fold in remaining chicken.

Drop by rounded tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Makes 20 servings (5 quarts).