Chicken & Dumpling Soup

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.



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