*INGREDIENTS
+FOR THE SOUP
°3 to 4 cups shredded roast chicken (or 2 large cooked, shredded chicken breasts)
°8 cups of water
°4 tbsp Better Than Chicken Broth
°4 tablespoons salted butter
°4 carrots, halved lengthwise then diced
°4 celery stalks, diced
°2 small yellow onions finely diced
°½ cup flour
°1 cup milk
°1 teaspoon Italian seasoning
°1 teaspoon of salt
°1 teaspoon garlic powder
°1 teaspoon onion powder
+For the dumplings
°2 Bisquick cups
°1 teaspoon of salt
°1 teaspoon garlic powder
°1 teaspoon Italian seasoning
°2/3 cup milk
*INSTRUCTIONS
+FOR THE SOUP
In a large bowl, combine water and better than broth to make chicken broth. Microwave for 3 minutes. Remove and stir well. Put aside.
In a large pot over medium heat, add the carrots, celery, onion and 4 tablespoons of butter. Mix well to combine. Cook for 10 minutes, stirring often to make sure the onions don't burn.
Add ½ cup flour and stir to combine. Add the chicken broth and bring to a boil.
Add shredded chicken, Italian seasoning, garlic powder, onion powder, salt and milk. Mix well. Lower the heat and simmer while preparing the meatball mixture.
+For the dumplings
In another bowl, add the Bisquick seasonings and stir gently to incorporate.
Pour the milk into the bisquick flour and stir gently to incorporate the liquid. DO NOT OVERMIX. Let the dough rest for 1-2 minutes.
Using a 1 1/2 tbsp (1.5 inch) scoop, gently drop in the Bisquick* batter, leaving space between each patty as they will get larger as you go. cooking* in chicken and stewed vegetables. Cover the pan with a lid and simmer the meatballs over low heat for 15 minutes.
Very carefully turn each meatball back into the pan (being careful not to break them) and continue cooking, uncovered, for another 2 to 3 minutes.
Serve and enjoy. Optional to garnish with some chopped parsley. This makes 12 dumplings.
Enjoy !
