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*ingredients:
+for soup
°3 to 4 cups shredded grilled chicken (or 2 large chicken breasts, cooked and shredded)
°8 cups of water
°4 tablespoons is better than chicken stock
°4 tsp of salt butter
°4 carrots, cut in half lengthwise, then cut into cubes
°4 celery sticks, cut into cubes
°2 small onions, finely chopped
°½ cup flour
°1 cup of milk
°1 teaspoon Italian seasoning
°1 teaspoon of salt
°1 teaspoon garlic powder
°1 teaspoon onion powder
+To prepare dumplings
°2 cups of Bisquick
°1 teaspoon of salt
°1 teaspoon garlic powder
°1 teaspoon Italian seasoning
°2/3 cup of milk
*Methods:
for soup
In a large bowl, combine water and best of all stock to make chicken broth. Put it in the microwave for 3 minutes. Lift and stir well. sit aside.
In a large saucepan over medium heat, add the carrots, celery, onion, and 4 tablespoons butter. Stir well until homogeneous. Leave to cook for 10 minutes, stirring frequently to ensure the onions do not burn.
Add ½ cup flour and stir to blend. Adding chicken broth & bring to a boil.
Add the shredded chicken, Italian seasoning, garlic powder, onion powder, salt and milk. stir well. Set the temperature to low and let it simmer while you make the dumpling mixture.
To prepare dumplings
In a separate bowl, add the seasoning to the Bisquick and stir gently to combine.
Sprinkle the milk into the cookie flour and stir gently to incorporate the liquid. Don't overdo it. Let the mixture rest for 1-2 minutes.
Using 1 1/2 tablespoons (1.5 inches) of the biscuits, gently drop the Bisquick mixture* leaving space between each dumpling as they will expand in size as they cook* into the simmering chicken and vegetables. Cover the pot with a lid and let the dumplings simmer over low heat for 15 minutes.
Carefully flip each dumpling into the pot (being careful not to break it) and continue cooking, uncovered, for an additional 2-3 minutes.
Serve and enjoy. Optional to garnish with a little chopped parsley. This will result in 12 dumplings.
Enjoy!
