Ingredients (~6-8 servings)
Soup Base
- 2 Tbsp unsalted butter
- 2 Tbsp olive oil
- 1 large onion, diced
- 1 1/4 cups diced carrots (~4 carrots)
- 3/4 cup diced celery (~3 large ribs)
- 8 cloves garlic, minced
- 2 tsp rubbed sage
- 2 tsp dried marjoram
- 1 tsp crushed dried rosemary
- 3/4 tsp dried thyme leaves
- 1/2 tsp ground white pepper
- 1/2 tsp smoked paprika
- 1/4 tsp grated nutmeg
- 1 tsp Diamond Crystal kosher salt
- 1/3 cup all-purpose flour
- 7 cups reduced-sodium chicken broth
- 1 cup milk (1-2% or whatever you prefer)
- 1/2 cup frozen peas
- 5 cups cooked shredded chicken
- 1/4 cup chopped fresh parsley
Bisquick Dumplings
- 3 cups Bisquick, spooned and leveled
- 1 cup milk
- 3/4 cup finely-shredded Parmesan
- 3/4 tsp garlic powder
Prep Your Vegetables and Get the Base Going
Dice the onion, carrots, and celery; mince the garlic.
Add butter and olive oil to a large Dutch oven over medium heat. Once the butter melts, add the onion, carrots, and celery and cook for ~8 minutes until they start to soften.
Add the garlic and cook for 1 minute more until fragrant.
Add Spices and Build the Roux
Scatter all the dried spices over the vegetables – sage, marjoram, rosemary, thyme, white pepper, smoked paprika, nutmeg, and salt.
Sprinkle in the flour and stir to combine everything. Cook for 2-3 minutes, stirring constantly while the mixture thickens up.
The flour will clump at first but keep stirring and it’ll smooth out.
Deglaze and Simmer the Soup Base
Pour in about 1/2 cup of the broth to deglaze the pan, scraping up any stuck-on bits from the bottom with your spoon.
Add the rest of the broth along with the milk and peas. Bring to a simmer and let it cook uncovered for ~10-12 minutes.
The longer you simmer here, the thicker your soup base will get – I usually go the full 12 minutes.
Make the Dumplings While the Soup Simmers
In a mixing bowl, whisk together the Bisquick, milk, Parmesan, and garlic powder until just combined.
Don’t overmix – you want it just barely combined or the dumplings will be tough.
Add Chicken and Drop the Dumplings
Stir the shredded chicken and parsley into the simmering soup.
Using a spoon or small scoop, drop roughly 1 1/2 Tbsp portions of the dumpling batter around the surface of the soup – you should get about 12-15 dumplings.
Put the lid on the pot and cook for 15 minutes at a gentle simmer. Don’t let it come to a rolling boil or the dumplings might fall apart.
Remove the lid and cook for an additional 5 minutes until the dumplings are cooked through.
You can test with a toothpick – it should come out clean when inserted in the center of a dumpling.
Bisquick Chicken and Dumplings
Ingredients
Soup Base
- 2 Tbsp unsalted butter
- 2 Tbsp olive oil
- 1 large onion diced
- 1 1/4 cups diced carrots ~4 carrots
- 3/4 cup diced celery ~3 large ribs
- 8 cloves garlic minced
- 2 tsp rubbed sage
- 2 tsp dried marjoram
- 1 tsp crushed dried rosemary
- 3/4 tsp dried thyme leaves
- 1/2 tsp ground white pepper
- 1/2 tsp smoked paprika
- 1/4 tsp grated nutmeg
- 1 tsp Diamond Crystal kosher salt
- 1/3 cup all-purpose flour
- 7 cups reduced-sodium chicken broth
- 1 cup milk 1-2% or whatever you prefer
- 1/2 cup frozen peas
- 5 cups cooked shredded chicken
- 1/4 cup chopped fresh parsley
Bisquick Dumplings
- 3 cups Bisquick spooned and leveled
- 1 cup milk
- 3/4 cup finely-shredded Parmesan
- 3/4 tsp garlic powder
Instructions
- Dice onion, carrots, and celery. Mince garlic.
- Melt butter and olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook 8 minutes until softened.
- Add garlic and cook 1 minute until fragrant.
- Add sage, marjoram, rosemary, thyme, white pepper, smoked paprika, nutmeg, and salt. Sprinkle in flour and stir constantly for 2-3 minutes until thickened.
- Pour in 1/2 cup broth to deglaze, scraping up any stuck bits. Add remaining broth, milk, and peas. Bring to a simmer and cook uncovered 10-12 minutes.
- While soup simmers, whisk together Bisquick, milk, Parmesan, and garlic powder until just combined.
- Stir shredded chicken and parsley into soup.
- Drop 1 1/2 tablespoon portions of dumpling batter onto soup surface to make 12-15 dumplings.
- Cover and simmer gently 15 minutes. Remove lid and cook 5 minutes more until dumplings are cooked through.
