Step 1

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.

Step 2

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.

Step 3

Add ½ cup flour and stir to combine. Add chicken broth and bring to a boil.

Step 4

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.

Step 5

In a separate bowl, add the seasonings to the Bisquick and gently toss to incorporate.

Step 6

Drizzle the milk into the bisquick flour and gently stir to incorporate the liquid. DO NOT OVERMIX. Let the batter rest for 1-2 minutes.

Step 7

Using a 1 1/2 tablespoon (1.5 inch) cookie scoop, gently drop the Bisquick batter *leaving space between each dumpling because they will expand in size as they cook* into the simmering chicken and vegetables. Cover the pot with a lid and allow the dumplings to simmer on low heat for 15 minutes.

Step 8

Very carefully turn over each dumpling in the pot (being careful not to break them apart) and continue to cook, uncovered, for an additional 2-3 minutes.

Step 9

Serve and enjoy. Optional to garnish with a little chopped parsley. This yields 12 dumplings.