Homemade Chicken and Dumplings

Instructions:

For the Soup:

1. In a large microwave-safe bowl, combine water and Better than Bouillon. Microwave on high for 3 minutes, then stir well to dissolve. Set aside.
2. In a large stockpot over medium heat, melt 4 tablespoons of butter. Add carrots, celery, and onions. Cook for 10 minutes, stirring frequently to prevent burning.
3. Stir in flour until vegetables are coated. Gradually pour in the prepared chicken broth, stirring constantly to avoid lumps. Bring to a boil.
4. Add shredded chicken, Italian seasoning, salt, garlic powder, onion powder, and milk. Stir well. Reduce heat to low and simmer while preparing the dumplings.

For the Dumplings:

1. In a separate bowl, combine Bisquick mix, salt, garlic powder, and Italian seasoning. Gently toss to mix.
2. Drizzle milk over the dry ingredients. Stir gently until just combined. Do not overmix. Let the batter rest for 1-2 minutes.
3. Using a 1 1/2 tablespoon (1.5 inch) cookie scoop or spoon, drop batter into the simmering soup, leaving space between dumplings as they will expand. Cover with a lid and simmer on low heat for 15 minutes.
4. Carefully turn each dumpling over in the pot (be gentle to avoid breaking them) and continue to simmer, uncovered, for an additional 2-3 minutes until dumplings are cooked through.
5. Serve hot, garnished with chopped parsley if desired. Enjoy your homemade Chicken and Dumplings!

Notes:

• Avoid overmixing the dumpling batter to ensure they remain fluffy.
• Keep the pot covered while simmering dumplings to allow steam to cook them evenly. Check doneness by inserting a toothpick; properly cooked dumplings will be firm yet tender.