This chicken dumpling soup uses Bisquick to create light, fluffy dumplings that cook directly in a rich, savory broth. It’s a classic American comfort food that comes together quickly, making it perfect for a weeknight dinner. The Bisquick shortcut gives you tender, satisfying dumplings without the fuss of making dough from scratch.
Ingredients
- 2 tablespoons (28 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 medium carrots, peeled and sliced (about 1 cup / 130 g)
- 2 celery stalks, sliced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 6 cups (1.4 L) chicken broth, preferably low-sodium
- 2 cups (280 g) cooked chicken, shredded or cubed (rotisserie chicken works well)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon black pepper, plus more to taste
- 1/4 cup (30 g) all-purpose flour (for thickening, optional)
- 1/4 cup (60 ml) cold water (if using flour)
- For the dumplings:
- 2 cups (250 g) Bisquick mix
- 2/3 cup (160 ml) whole milk (or 2% milk)
- 1 tablespoon (15 g) unsalted butter, melted (optional, for richer dumplings)
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
Instructions
- Melt the 2 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more, until fragrant.
- Pour in the chicken broth. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to a gentle simmer.
- Stir in the cooked chicken, thyme, rosemary, and black pepper. Let the soup simmer for about 10 minutes to allow the flavors to meld.
- Meanwhile, prepare the dumpling batter. In a medium bowl, stir together the Bisquick mix and milk (and melted butter if using) just until a soft dough forms. Do not overmix; a few lumps are fine.
- If you prefer a slightly thicker broth, mix the flour and cold water in a small bowl until smooth. Stir this slurry into the simmering soup and cook for 2-3 minutes, until slightly thickened. (If you like a thinner broth, skip this step.)
- Drop the dumpling batter by rounded tablespoons onto the surface of the simmering soup. You should have about 12-14 dumplings. Do not submerge them; they will sink slightly as they cook.
- Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer gently for 15-18 minutes, without lifting the lid, until the dumplings are cooked through and have risen to the top. A toothpick inserted into a dumpling should come out clean.
- Once the dumplings are done, taste the soup and adjust seasoning with salt and pepper if needed. Ladle into bowls and garnish with fresh parsley if desired. Serve hot.
Tips
- Don’t overmix the dumpling batter. Stir just until the ingredients are combined. Overmixing develops the gluten in the Bisquick, resulting in tough, dense dumplings instead of light, fluffy ones.
- Keep the lid on! While the dumplings are cooking, resist the urge to peek. Lifting the lid lets out steam and lowers the temperature, which can make the dumplings heavy or doughy in the center.
- Simmer, don’t boil. The soup should be at a gentle simmer when you add the dumplings and while they cook. A rolling boil can break the dumplings apart.
- For a richer flavor, use chicken stock instead of broth, or add a splash of heavy cream to the soup just before serving.
Serving Suggestions
This hearty soup is a meal in itself, but it pairs wonderfully with a simple green salad dressed with vinaigrette, or with crusty bread or buttermilk biscuits for sopping up the broth. For a touch of freshness, add a squeeze of lemon juice or a sprinkle of fresh dill on top before serving.
Variations
- Vegetable-Packed: Add a cup of frozen peas or green beans during the last 5 minutes of cooking, or stir in a handful of fresh spinach just before serving.
- Herb Dumplings: Add 1 teaspoon of dried parsley, 1/2 teaspoon of dried dill, or 1/4 teaspoon of garlic powder to the dumpling batter for extra flavor.
- Turkey Version: Substitute cooked turkey for the chicken, making it a great post-Thanksgiving meal.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the soup base for some heat.
- Gluten-Free Option: Use a gluten-free baking mix (like a Bisquick gluten-free blend) and ensure your broth is gluten-free. The dumplings will be slightly different in texture but still delicious.
Storage and Reheating
Store leftover soup and dumplings in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb some of the broth and soften over time. To reheat, place the soup in a pot over medium-low heat, adding a little extra broth or water to thin it if needed, and heat until warmed through (165°F / 74°C for leftovers). You can also reheat individual portions in the microwave.
Frequently Asked Questions
Can I use leftover rotisserie chicken? Absolutely. Rotisserie chicken is a great time-saver and adds flavor. Just remove the skin and bones, then shred or chop the meat. You’ll need about 2 cups.
Why are my dumplings doughy in the middle? This usually happens if the soup wasn’t simmering gently enough, or if the lid was lifted too early. Ensure the heat is low and the lid stays on for the full cooking time. Also, make sure your dumplings are not too large—tablespoon-sized is perfect.
Can I make this soup in a slow cooker? Yes. Cook the vegetables and garlic in a skillet as directed, then transfer to the slow cooker with the broth, chicken, and seasonings. Cook on low for 4-6 hours or high for 2-3 hours. About 30 minutes before serving, turn the slow cooker to high, drop in the dumpling batter, cover, and cook for 30 minutes without lifting the lid.
Can I freeze this soup? The soup freezes well, but the dumplings can become mushy after thawing. If you plan to freeze, consider making the soup without the dumplings, freezing it, and then adding freshly cooked dumplings when reheating. Freeze the soup in an airtight container for up to 3 months.
Can I use water instead of milk in the dumplings? Yes, you can substitute water for milk, but the dumplings will be slightly less rich and tender. Milk adds fat and flavor. You can also use buttermilk for a tangier taste.
How do I know when the chicken is fully cooked? If using raw chicken, you must cook it to a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer. However, this recipe calls for cooked chicken, so you just need to heat it through. If you are using raw chicken, poach it in the broth before adding the other ingredients, then remove, shred, and return it to the pot.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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