Spanish Style Chicken and Dumplings

1 quart of chicken stock
2 tbls oil
3/4 lb chorizo, casings removed and chopped or crumbled
1 lb boneless skinless chicken thighs or breast tenders, diced
3/4 pound medium to large white mushrooms quartered(I just used sliced can mushrooms
1 medium onion chopped
2 to 3 large garlic cloves chopped (I just used garlic salt)
salt and pepper to taste
2 tbs of flour
1 small box biscuit mix to make the dumplings (I just used from scratch dumpling recipe)

In a large deep skillet with a lid or a Dutch oven heat oil over medium heat. Add the chorizo and render and brown for about 2 minutes, then add the chicken and lightly brown. Stir in the mushrooms, onions and garlic as you chip them and add the salt and pepper to taste. Mix up the biscuit mix. While the liquid is boiling drop the biscuits in small mounds onto the chicken soup. Put on a good fitting lid, turn down heat to low and cook for about 15 min.

Ladle into a shallow serving bowls and serve.

+I add some egg noodles in the soup before I added the dumplings all is good. Your choice.