Bisquick Dumplings
on Aug 05, 2024
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When you’re craving something cozy and comforting, it doesn’t get better than these Bisquick Dumplings! When paired with a warm and savory chicken soup base, these chewy and fluffy dumplings really shine.
This may be an unpopular opinion, but I think that chicken and bisquick dumplings is way better than chicken noodle or chicken and rice soup! Something about the spongy, chewy dumplings adds a comfort and heartiness to this dish that is hard to describe. Eating a bowl of this salty and savory dish makes you want to get in your coziest pajamas and curl up next to a warm fire.
One of my favorite things about these bisquick dumplings is that the recipe makes enough to feed a crowd! Or you can freeze the leftovers and have dinner ready for later in the week. It’s a simple one-pot recipe that even your pickiest eaters will love!
Serve chicken dumplings with easy Italian bread for soaking up the broth, a fresh chef salad for added crunch and balance, and roasted vegetables for a flavorful contrast.
Table of Contents
Why You’ll Love This Recipe
- A cozy and comforting dish perfect for the fall and winter.
- Made simple by using bisquick mix as the dumpling base!
- A one hour one-pot dinner.
- A great way to use up leftover shredded chicken.
Recipe Ingredients
- Bisquick Mix—This premade mixture of flour, baking soda, salt, and sugar is used as the base to make thick and chewy dumplings.
- Shredded Chicken—I like to shred up a rotisserie chicken, but you can use any fresh or leftover chicken that you have on hand.
- Carrots—Diced.
- White Onion—Diced.
- Chicken Broth—Creates a salty, savory, and flavorful base for your bisquick dumplings to float around in.
- Whole Milk—Will be added to your bisquick mix to moisten it so that it can be shaped into dumplings.
- Butter—Helps to soften the carrots and onion.
- Baking Powder—Keeps the bisquick dumplings fluffy and soft.
- Italian Seasoning—Gives this simple soup a ton of herby flavor.
- Salt—Helps to bring out the natural nuttiness of the bisquick dumplings.
- Fresh Parsley—Chopped. Can be used as a garnish to add a pop of color to this dish.
See the recipe card for full information on ingredients and quantities.
How to Make Chicken and Bisquick Dumplings
Step #1. In a large soup pot, sauté together the butter, diced onion, carrots, and Italian seasoning until the vegetables are soft.
Step #2. While the vegetables are cooking, create the dumplings by mixing the Bisquick mix, salt, baking powder, and whole milk until a sticky dough forms.
Step #3. Spread the dough into a thick sheet and use a knife or pizza cutter to slice it into strips. Set aside.
Step #4. Add the chicken broth and shredded chicken to the softened vegetables and bring to a boil. Add the Bisquick dumplings and cook until done. Stir in fresh parsley before serving. Enjoy!
Recipe FAQs
Because these bisquick dumplings are boiled instead of baked, they will be chewier and moister than your typical bisquick-based product. This being said, homemade dumplings should never be gummy all the way through. If your dumplings are still gummy and almost raw in the middle, this means either that you didn’t cook them long enough or you didn’t cut them small enough. Your dumplings should be fairly thin and should only be about 2-3 inches in length.
Most people don’t realize that bisquick dumplings are actually quite delicate! The best dumpling dough is sticky, so avoid adding too much flour or overworking your dough! The more you work the dough and the more flour you add, the more gluten will form. The more gluten there is, the less tender your finished bisquick dumplings will be.
I tend to simmer these bisquick dumplings with the lid off; this is because I like a thicker chicken and dumpling soup! Not covering this soup means that more water is able to evaporate off the dish. If you like your soup to be thinner and don’t mind if your dumplings are a little softer, then feel free to simmer this soup with the lid on!
How to Store Leftover Bisquick Dumpling Soup
One of my favorite things about these bisquick dumplings is that they store and freeze really well! Simply allow the soup to cool before you transfer it to an airtight container or Ziplock bag. When stored properly, this chicken and bisquick dumpling soup will stay fresh for up to 5 days in the fridge or up to 3 months in the freezer.
When you’re ready to enjoy this dish again, allow any frozen soup to thaw completely in the fridge. Then, reheat the chilled bisquick dumplings in the microwave in 60-second increments until warmed through.
Expert Tips
- Give this soup some extra robust flavor by adding some chicken bouillon!
- From time to time, I like to sneak some extra veggies into this dish! I’ll often sauté up some celery, cauliflower, and bell peppers with the onion and carrots.
- Don’t have a premade Italian seasoning mix? You can make your own by combining equal parts garlic salt, onion powder, dried oregano, dried basil, and dried thyme.
- I prefer my dumplings to be stringy and thin. But, if you prefer a more traditional dumpling, feel free to shape your bisquick dough into small balls!
More Comfort Food Recipes To Consider
Quick Dinner Ideas
Cheeseburger Casserole Recipe
Quick Dinner Ideas
Chili Dogs Recipe
Dinner Ideas
Lentil Curry with Butternut Squash
Pancake Recipes
Buttermilk Pancakes
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Bisquick Dumplings
Ingredients
- 1 tablespoon Italian seasoning
- 1 cup diced carrots, about 1 ½ large carrots
- 1 cup diced white onion, about ½ large white onion
- ½ cup salted butter
- 2 cups bisquick mix
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup whole milk
- 3 cups shredded chicken
- 4 cups chicken broth
- ¼ cup freshly chopped parsley
Instructions
- Melt the butter in a large pot. Once the butter is completely melted, add the diced onion, carrots, and Italian seasoning and cook over medium heat for about 7 minutes, or until the veggies are tender.
- While the veggies are cooking, combine the bisquick mix, salt, baking powder, and milk in a mixing bowl to create your dumpling dough. Spread the dough out into a sheet and cut it into strips about 2-3 inches long.
- Add the chicken broth and shredded chicken to the pot and bring the broth to a boil.
- Once the chicken broth is boiling add the dumplings and cook for 10 minutes. Stir in your chopped parsley once the dumplings are finished cooking.
- Serve and enjoy!
Notes
- You can make your dumplings as big or as small as you want them. If your dumpling dough is sticking to the counter when you try to cut out your strips then you can add an extra 2 tablespoons of bisquick mix.
- I find it easiest to use a pizza slicer to cut my dumpling strips.
- You can make your own Italian seasoning by combining equal parts garlic salt, onion powder, dried oregano, dried basil, and dried thyme.
- If you only have unsalted butter then add ½ teaspoon of salt to your veggies while they are cooking.
- You can store your leftovers in the fridge for up to 5 days.
- Reheat a serving of your leftovers in the microwave for about 60 seconds, stirring halfway through. Alternatively, you can reheat all of your leftovers on the stovetop over medium heat until hot.
