Bisquick dumplings are soft, biscuit-like spoonfuls cooked under a lid in a pot of gently simmering chicken soup. Biscuit mix and milk make a quick dough, while the covered cooking traps steam so the dumplings cook through and stay tender without needing to be turned.
Ingredients
- 1 tablespoon (15 ml) neutral oil, such as canola or vegetable oil
- 1 medium yellow onion, diced (about 150 g)
- 2 medium carrots, sliced into thin rounds (about 160 g)
- 2 celery stalks, sliced (about 80 g)
- 8 cups (1.9 L) low-sodium chicken broth
- 1 teaspoon (1 g) dried thyme
- 1 bay leaf (optional)
- 2 cups (about 280 g) cooked, shredded chicken
- 1 cup (145 g) frozen peas
- ½ teaspoon (about 1 g) ground black pepper, plus more to taste
- Salt, as needed; the amount depends on the broth
- 2 cups (about 240 g) Bisquick baking mix
- ⅔ cup (160 ml) milk
- 1 tablespoon (4 g) chopped fresh parsley, optional
Instructions
- Prepare the soup vegetables. Dice the onion and slice the carrots and celery. Measure the broth and seasonings, and shred the cooked chicken into bite-size pieces. If using refrigerated leftover chicken, keep it chilled until it is time to add it to the pot.
- Soften the vegetables. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for about 5 minutes, stirring occasionally, until the onion starts to soften. They do not need to brown; gentle cooking gives the soup a mellow vegetable base.
- Simmer the broth and vegetables. Pour in the chicken broth and add the thyme, bay leaf if using, and pepper. Raise the heat until the broth reaches a gentle boil, then lower it to maintain a steady simmer. Cook for 12 minutes, or until the carrots are nearly tender when pierced with a fork. Avoid a vigorous boil, which can make the broth reduce too quickly.
- Add the chicken and peas. Stir in the cooked chicken and frozen peas. Bring the soup back to a gentle simmer and heat the chicken through. Check a large piece of chicken with a food thermometer: USDA FSIS recommends reheating leftovers to a safe minimum internal temperature of 165°F (74°C). Taste the broth and add salt a little at a time, remembering that broth and cooked chicken may already be seasoned.
- Mix the dumpling dough. While the soup heats, put the Bisquick mix in a medium bowl. Pour in the milk and stir just until a soft, slightly sticky dough forms and no large dry pockets remain. Fold in the parsley if desired. The dough should be thick enough to scoop but not kneadable like bread dough; stop mixing as soon as it comes together.
- Drop the dumplings into the soup. Lower the heat so the soup is gently simmering, not boiling hard. Use a tablespoon or small cookie scoop to place 12 even mounds of dough across the surface, leaving a little space between them. They will expand as they cook. Do not stir them into the broth.
- Cover and cook. Put the lid on the pot and cook the dumplings for 15 minutes without lifting the lid. The trapped steam cooks their tops while the simmering soup cooks their bottoms. Keep the heat low enough that the soup bubbles gently around the edges; a rolling boil can break up the dumplings or make their undersides gummy.
- Check and serve. After 15 minutes, cut into the center of one dumpling. It should look set and fluffy inside, with no wet line of raw dough. If it is still doughy, cover and cook for another 2 to 3 minutes, then check again. Remove the bay leaf, ladle soup and dumplings into bowls, and finish with parsley or black pepper.
Tips
- Measure the mix lightly. Spoon Bisquick into a measuring cup and level it rather than packing it down. Too much mix can make the dough stiff and the dumplings dense. If using a different baking mix, check whether it is salted; seasoning varies by brand, so taste the broth before adding much salt.
- Keep the dough tender. Stir only until the milk is incorporated. Kneading or beating develops a tougher texture, and adding extra mix just because the dough looks sticky can dry it out. A soft dough is expected; use a spoon to portion it rather than handling it.
- Leave the lid closed. Steam is important for cooking the tops of these dumplings. Lifting the lid lets heat escape and can extend the cooking time, while stirring can tear the dough. If the soup is boiling too strongly, reduce the heat without uncovering the pot for long.
- Adjust the soup, not the dumpling ratio. If the broth seems too salty, add a splash of water or unsalted broth before dropping in the dough. For thicker soup, serve it as written or mash a few cooked vegetables into the broth; avoid adding flour while the dumplings cook, since it can make the liquid pasty.
Serving Suggestions
Serve the soup hot in wide bowls so each portion gets broth, vegetables, chicken, and two dumplings. A simple green salad with a tangy vinaigrette or steamed green beans makes a fresh side without competing with the soft dumplings. For a heartier meal, offer crusty bread, but keep in mind that the dumplings already make the soup filling.
Set out chopped parsley, sliced scallions, and black pepper for people to add at the table. A small squeeze of lemon can brighten a bowl, especially if the broth tastes rich, but add it individually rather than to the whole pot. If serving a crowd, keep the pot covered between portions so the dumplings stay warm; avoid holding it at a hard boil.
Variations
Use turkey instead of chicken. Replace the cooked chicken with the same amount of cooked, shredded turkey. It works particularly well with thyme and carrots. As with chicken, if the turkey is leftover meat being reheated, check that it reaches 165°F (74°C) in the soup.
Add herbs to the dough. Parsley is mild, but finely chopped chives or a teaspoon of fresh thyme leaves also work. For dried herbs, use a smaller amount because their flavor is more concentrated. Keep additions modest so they do not change the dough’s moisture balance.
Make a richer vegetable soup. Leave out the chicken and add a cup of sliced mushrooms or extra peas and carrots. Use vegetable broth for a meat-free version, checking its salt level before seasoning. The dumplings still cook the same way, though the soup will be lighter and less savory than the chicken version.
Use another milk. Unsweetened, unflavored oat or soy milk can generally replace dairy milk in equal volume. Avoid sweetened or vanilla-flavored varieties, which will give the dumplings an unexpected taste. A lower-fat milk may make them a little less rich, but the mix should still form a scoopable dough.
Season the broth differently. A pinch of poultry seasoning or a little extra thyme can shift the soup toward a classic herb flavor. Add strong seasonings gradually and taste first, particularly when using boxed broth or rotisserie chicken, which may already contain plenty of salt. Keep the dumpling ingredients unchanged for the most reliable texture.
Storage and Reheating
Cool leftovers and refrigerate them within 2 hours of cooking, using a shallow airtight container. Keep the dumplings stored with enough broth to prevent their surfaces from drying out. The soup keeps for 3 to 4 days in the refrigerator. As it sits, the dumplings absorb broth and become softer, so their texture will not be quite as fluffy as when freshly made.
For best results, reheat only the amount you plan to eat. Warm the soup gently in a covered saucepan over medium-low heat, stirring the broth carefully around the dumplings rather than mashing them. Add a splash of broth or water if it has thickened. Reheat leftovers to 165°F (74°C), checking the center of a dumpling and a piece of chicken with a food thermometer. You can also microwave a portion in a covered microwave-safe bowl, pausing to stir the broth and rotate the bowl; check that it is heated evenly to 165°F (74°C).
Freezing is possible, but the dumplings tend to turn soft and absorbent after thawing. If you know you will freeze portions, freeze the soup base without dumplings for up to 2 to 3 months, then thaw it in the refrigerator and cook a fresh batch of dumplings in the reheated soup. Refrigerate thawed soup and use it within 3 to 4 days; do not leave it at room temperature to thaw.
Frequently Asked Questions
Can I cook Bisquick dumplings directly in soup?
Yes. Drop spoonfuls of dough onto gently simmering soup, cover the pot, and cook without stirring. The lid traps steam so the dumplings cook through. They need liquid and steam around them, but they should sit on top rather than be submerged or stirred into the broth.
Why are my dumplings dense or gummy?
Common causes are overmixing the dough, packing too much baking mix into the measuring cup, boiling the soup too hard, or lifting the lid before the dumplings have set. Mix just until combined, use a gentle simmer, and give them the full covered cooking time. If the center is still wet, cook a few minutes longer with the lid on.
Can I make the dumpling dough ahead?
It is best mixed just before cooking. Once the milk moistens the baking mix, the leavening begins to react and the dough can become less airy if it sits. You can measure the dry mix and prepare the soup vegetables ahead, then stir in the milk when the soup is ready for dumplings.
How do I know when the dumplings are done?
After the covered cooking time, cut one open at its thickest point. The inside should be fluffy and set, with no shiny, wet dough in the middle. If needed, cover the pot and cook for another 2 to 3 minutes before checking again. Dumpling size affects timing, so make the portions as even as possible.
Can I use water instead of milk?
Water can make the dough, but the dumplings will generally taste less rich and may have a slightly plainer texture. Use the same amount and stir only until combined. Unsweetened, unflavored plant milk is another practical substitute if you want a result closer to dairy milk.
Can I use canned soup as the cooking liquid?
You can, but condensed soup needs to be diluted according to its label or loosened with broth until it simmers freely. A very thick base may scorch before the dumplings cook, and it can be difficult for steam to circulate. Keep it at a gentle simmer and check the dumplings for doneness in the center.
Related
- Spanish Rice Soup with Hamburger, Made One Pot
- What Rice Goes With Vietnamese Curry? Jasmine Rice
- Arabic Jeweled Rice with Saffron and Dried Fruit
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).