Rotisserie Chicken & Dumplings
A Delicious Comforting Chicken & Dumplings that's so easy to make.
Equipment
- cutting board & sharp knife
- large Dutch oven or soup pot with lid
- measuring spoons & cups
- medium bowl
- 1 1/2 inch cookie scoop
Ingredients
- 4 TBS butter
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried thyme
- 1/2 tsp poultry seasoning
- 1 tsp dried parsley
- 1 (10oz) can condensed cream of chicken soup
- 6 cups chicken broth
- 1 fully cooked Rotisserie Chicken, shredded
- 2 cups bisquick
- 2/3 cup milk
- 2 TBS butter, melted
Instructions
- In a large soup pot or Dutch oven melt butter over medium high heat. Add in celery & onion and cook until just softened. Season with salt, black pepper, garlic powder, onion, power, thyme, parsley, and poultry seasoning. Stir for 1 minute.
- Whisk in can of cream of chicken soup and 6 cups chicken broth. Bring to a boil over high heat. Taste for flavorings and make adjustments, if needed.
- Let simmer for 5 minutes. Stir in shredded cooked chicken. Simmer for 5 minutes.
- In a medium bowl mix together Bisquick, melted butter and milk until a dough forms.NOTE: search for Bisquick recipe in my search box above if you need a recipe for it and can not find Bisquick in your store.
- Using a 1 1/2 inch cookie scoop drop dough in ball shapes into soup carefully.
- Lower heat to a medium high and place lid on. Cook for 25-30 minutes until dumplings are firm but fluffy on the insides. Soup will thicken from the Bisquick.