Ingredients
3-4 cups shredded rotisserie chicken (or 2 large chicken breasts cooked and shredded)
8 cups water
4 tbsp Better than Bouillon Chicken
4 tbsp 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 tsp Italian seasonings
1 tsp salt
1 tsp garlic powder 1 tsp onion powderFor the dumplings:
2 cups Bisquick (sifted into medium mixing bowl) 1 tsp salt 1 tsp garlic powder 1 tsp Italian seasonings 1 cup milk 4 tbsp salted butter (melted)Instructions
In a large bowl, combine water and Better than Bouillon to make chicken broth. Microwave for 3 minutes, stir well, and set aside.
In a large stockpot, cook carrots, celery, onion, and 4 tbsp butter over medium heat for 10 minutes.
Add ½ cup flour, stir, then add chicken broth and bring to a boil.
Add shredded chicken, Italian seasoning, garlic powder, onion powder, salt, and milk. Simmer on low.
In a separate bowl, sift Bisquick, add salt, garlic powder, and Italian seasonings. Mix together.
Pour in milk and melted butter, combine until just mixed.
Drop spoonfuls of dumpling mixture into the simmering pot without stirring.
Cover and cook for 15 minutes. Uncover, gently turn over each dumpling, and simmer for 2-3 more minutes.
Serve and enjoy! Optional: garnish with chopped parsley.Notes
Add corn or peas for an extra hearty touch.
Freeze the soup portion and make fresh dumplings when reheating for best results.