Ingredients
For the Soup
3 to 4 cups rotisserie chicken shredded (or 2 large chicken breasts cooked and shredded)
8 cups water
4 tablespoons Better than Bouillon Chicken
4 tablespoons salted butter
4 carrots cut in half lengthwise and then diced
4 celery stalks diced
2 small yellow onions diced finely
½ cup flour
1 cup milk
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
For the Dumplings
2 cups Bisquick
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2/3 cup milk
Instructions
For the soup
In a large bowl combine water and better than bouillon to make chicken broth. Place in the microwave for 3 minutes. Remove and stir well. Set aside.
In a large stock pot over medium heat, add carrots, celery, onion, and 4 tbsp butter. Stir well to combine. Let cook for 10 minutes, stirring often to ensure that the onions don’t burn.
Add ½ cup flour and stir to combine. Add chicken broth and bring to a boil.
Add the shredded chicken, Italian seasoning, garlic powder, onion powder, salt, and milk. Stir well. Turn temperature to low and let simmer while making the dumplings mixture.
For the dumplings
In a separate bowl, add the seasonings to the Bisquick and gently toss to incorporate.
Drizzle the milk into the bisquick flour and gently stir to incorporate the liquid. DO NOT OVERMIX. Let the batter rest for 1-2 minutes.
Using a 1 ½ tablespoon (1.5 inch) cookie scoop, gently drop the Bisquick batter *leaving space between each dumpling because they will expand in size as they cook* into the simmering chicken and vegetables. Cover the pot with a lid and allow the dumplings to simmer on low heat for 15 minutes.
Very carefully turn over each dumpling in the pot (being careful not to break them apart) and continue to cook, uncovered, for an additional 2-3 minutes.
Serve and enjoy. Optional to garnish with a little chopped parsley. This yields 12 dumplings.
