This old-fashioned homemade chicken and dumplings is a hearty family favorite, a fast and simple classic one-pot dinner. The soup is topped with scratch dumplings loaded with fresh vegetables, spices, and chicken.
3-4cupsrotisserie chicken shredded (or 2 large chicken breasts cooked and shredded)
4tbspBetter than Bouillon Chicken
4carrots cut in half lengthwise and then diced
4celery stalks diced
2small yellow onions diced finely
For the dumplings:
2cups bisquick sifted into medium mixing bowl
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 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 overmix 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. 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.
Serve and enjoy. Optional to garnish with a little chopped parsley.
Add in other vegetables like corn and peas for an extra hearty touch.