Homemade Chicken and Dumplings
A classic comforting soup with tender shredded chicken, rich savory broth, and fluffy dumplings that absorb the flavorful liquid. This easy-to-make dish is a quick family favorite, offering a hearty and satisfying meal perfect for cold nights or any time a warm, homemade feel is desired.
Servings: 6 servings
Calories: 250kcal
Ingredients
- 2 large chicken breasts, cooked and shredded
- 8 cups water
- 4 tbsp Better Than Bouillon Chicken
- 4 tbsp salted butter
- 4 carrots, diced
- 4 celery stalks, diced
- 2 small yellow onions, finely diced
- 1/2 cup all-purpose flour
- 1 tsp Italian seasonings
- 1 tsp salt
- 1 tsp garlic powder
- 2 cups Bisquick
- 1 tsp salt (for dumplings)
- 1 tsp garlic powder (for dumplings)
- 1 tsp Italian seasonings (for dumplings)
- 2/3 cup milk
Instructions
- Combine 8 cups water and 4 tbsp Better Than Bouillon Chicken in a microwave-safe bowl. Microwave for 3 minutes, stir, and set aside.
- Melt 4 tbsp salted butter in a large stockpot over medium heat. Add diced carrots, celery, and onions. Cook for 10 minutes until tender.
- Sprinkle 1/2 cup flour into the pot, stirring to cook for 2 minutes. Gradually add the prepared broth, stirring to avoid lumps. Bring to a boil until slightly thickened.
- Stir in shredded chicken, 1 tsp Italian seasonings, 1 tsp salt, 1 tsp garlic powder, and 1 tsp onion powder. Reduce heat and simmer.
- In a medium bowl, mix 2 cups Bisquick, 1 tsp salt, 1 tsp garlic powder, and 1 tsp Italian seasonings for dumplings. Add 2/3 cup milk and stir gently until a soft dough forms. Let rest for 1-2 minutes.
- Drop spoonfuls of dumpling batter into the simmering broth. Cover and cook for 10-12 minutes until dumplings are puffed and cooked through. Serve hot.
Notes
Stir frequently to prevent dumplings from sticking.
Let dumpling batter rest slightly for a tender texture.
For a lighter version, use olive oil instead of butter.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Let dumpling batter rest slightly for a tender texture.
For a lighter version, use olive oil instead of butter.
Store leftovers in an airtight container in the refrigerator for up to 3 days.