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.
In a separate bowl, sift Bisquick using a mesh strainer. Dump leftover Bisquick lumps in the garbage. Add salt, garlic powder, and Italian seasonings. Use a whisk to mix together. Pour milk and melted butter. Use a spoon to combine ingredients. Note: Don’t over-mix the batter. Mix until just combined.
Using a small cookie dropper, or regular tablespoon measuring spoon, drop spoonfuls of dumpling mixture into the simmering pot. I ended up with about 22 “dumplings”. Don’t stir the dumplings in, just let the dumplings fall into the simmering liquid.
Cover pot and let cook for 15 minutes. Uncover, and using a large spoon gently turn over each dumpling. Let simmer for another 2-3 minutes.
Video
Notes
In order to give the dumplings enough room to cook and fluff up in the soup I’d recommend using an 8 quart dutch oven or sauce pot. You’ll have a little bit of extra room on the top when you add the dumplings, but as they cook the will puff up and you’ll be surprised at how much they will raise the soup level in your pot.
If you are cooking for two then you could easily cut the recipe in half. The way I wrote it out it will easily feed a family of 5 and provide about 8 servings depending on how large the bowls are.