PREP TIME: 15 MINS | COOK TIME: 30 MINS | TOTAL TIME: 45 MINS | SERVINGS: 8
This is a hearty meal that my family loves so much! A must and forever to keep old-fashioned Chicken and Dumplings. A homemade dish with fresh veggies, spices, and chicken with soup made from scratch dumplings.
Ingredients
Soup:
3-4 c. rotisserie chicken shredded (or 2 large chicken breasts cooked and shredded)
8 c. 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
1/2 c. flour
1 c. milk
1 teaspoon Italian seasonings
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
Dumplings:
2 c. Bisquick sifted into a medium mixing bowl
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon Italian seasonings
1 c. milk
4 tablespoons salted butter melted
How to make Chicken and Dumplings
Soup:
Step 1: To make the chicken broth, mix the water in a large bowl with better than bouillon. Pop it in the microwave for about 3 minutes. Stir well, then set aside.
Step 2: Add the carrots, celery, onion, and 4 tbsp butter to a large stockpot. Cook over medium heat, stirring often for about 10 minutes to make sure the onions won’t burn. Add half a cup of flour to the onion mixture and stir to combine. Now, pour in the chicken broth. Bring the mixture to a boil.
Step 3: To the pot, add the shredded chicken along with the Italian seasoning, garlic powder, onion powder, salt, and milk. Whisk, then adjust the heat to low. Leave the soup simmering while prepping the dumplings.
Dumplings:
Step 4: Using a mesh strainer, sift the Bisquick in a separate bowl. To the Bisquick, add salt, garlic powder, and Italian seasonings. Mix well until combined.
Step 5: To the bowl with the Bisquick, add the milk and melted butter. Fold using a spoon until just combined.
Step 6: Into the simmering pot, drop spoonfuls of the dumpling mixture using a small cookie dropper, or regular tablespoon measuring spoon. Allow the dumplings to fall into the simmering liquid without stirring.
Step 7: Put the lid on and continue to cook for additional 15 minutes. Remove the cover after 15 minutes and gently turn each dumpling over using a large spoon. Then, allow the mixture to simmer for 2 to 3 minutes more. You can insert a toothpick into the middle of a dumpling to check if it’s done.
Step 8: When done, remove from the heat and serve the chicken and dumplings with some chopped parsley. Enjoy!
Note:
If desired, you can add extra veggies such as corn and peas for additional hearty touch.
Nutrition Facts:
Calories: 494kcal | Carbohydrates: 35g | Protein: 31g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 123mg | Sodium: 2033mg | Potassium: 298mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5558IU | Vitamin C: 4mg | Calcium: 161mg | Iron: 2mg
Ingredients
- Soup:
- 3-4 c. rotisserie chicken shredded (or 2 large chicken breasts cooked and shredded)
- 8 c. 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
- 1/2 c. flour
- 1 c. milk
- 1 teaspoon Italian seasonings
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Dumplings:
- 2 c. Bisquick sifted into a medium mixing bowl
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasonings
- 1 c. milk
- 4 tablespoons salted butter melted
Instructions
Soup:
Step 1: To make the chicken broth, mix the water in a large bowl with better than bouillon. Pop it in the microwave for about 3 minutes. Stir well, then set aside.
Step 2: Add the carrots, celery, onion, and 4 tbsp butter to a large stockpot. Cook over medium heat, stirring often for about 10 minutes to make sure the onions won’t burn. Add half a cup of flour to the onion mixture and stir to combine. Now, pour in the chicken broth. Bring the mixture to a boil.
Step 3: To the pot, add the shredded chicken along with the Italian seasoning, garlic powder, onion powder, salt, and milk. Whisk, then adjust the heat to low. Leave the soup simmering while prepping the dumplings.
Dumplings:
Step 4: Using a mesh strainer, sift the Bisquick in a separate bowl. To the Bisquick, add salt, garlic powder, and Italian seasonings. Mix well until combined.
Step 5: To the bowl with the Bisquick, add the milk and melted butter. Fold using a spoon until just combined.
Step 6: Into the simmering pot, drop spoonfuls of the dumpling mixture using a small cookie dropper, or regular tablespoon measuring spoon. Allow the dumplings to fall into the simmering liquid without stirring.
Step 7: Put the lid on and continue to cook for additional 15 minutes. Remove the cover after 15 minutes and gently turn each dumpling over using a large spoon. Then, allow the mixture to simmer for 2 to 3 minutes more. You can insert a toothpick into the middle of a dumpling to check if it’s done.
Step 8: When done, remove from the heat and serve the chicken and dumplings with some chopped parsley. Enjoy!
Notes
If desired, you can add extra veggies such as corn and peas for additional hearty touch.
