Ingredients: |
Ingredients: Chicken and Broth:
2 large chicken breasts, cooked and shredded
8 cups water
4 tbsp Better Than Bouillon Chicken Flavor
4 tbsp salted butter
4 carrots, cut in half lengthwise then diced
4 celery stalks
2 small yellow onions, finely diced
1/2 cup flour
1 cup milk
1 tsp Italian seasoning
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
DUMPLINGS:
2 cups Bisquick, sifted
1 tsp salt
1 tsp garlic powder
1 tsp Italian seasonings
1 cup milk
4 tbsp salted butter
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Directions: |
Directions:Chicken and Broth:
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 1/2 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. |
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