Chicken and dumplings

+For soup
°3 to 4 grilled grilled chicken cups (or 2 large cooked and grated chicken breasts)
°8 cups water
°4 tablespoons better than Pouillon chicken
°4 tbsp salted butter
°4 islands cut in half lengthways and then cubes
°4 celery stalks cut into cubes
°2 small yellow onion finely sliced
°Flour cup 1⁄2
°1 cup milk
°1 teaspoon Italian seasoning
°1 teaspoon salt
°1 teaspoon garlic powder
°1 teaspoon onion powder
°2 cups bisquek
°1 teaspoon salt
°1 teaspoon garlic powder
°1 teaspoon Italian seasoning
°2/3 cup milk
For soup
In a large bowl, combine water and better than puillon to make chicken broth. Put it in the microwave for 3 minutes. Remove it and turn it well. Set aside.
In a large pot of stock over medium heat, add carrot, celery, onion and 4 tbsp butter. My heart is good to collect. Let it cook for 10 minutes, stirring often to ensure the onion does not burn.
Add 1⁄2 cup of flour and stir. Add the chicken stock and boil.
Add grated chicken, Italian spices, garlic powder, onion powder, salt and milk. Stir well. Stir the temperature to low and let it mature while making the dumpling mix.
In a separate bowl, add the seasoning to Bisquick and gently stir to combine.
Sprinkle the milk in the biscuit flour and gently stir to incorporate the liquid. Don’t overpayment. Let the mixture rest for 1-2 minutes.
Using 1 1/2 tablespoons (1.5 inches) of cookies, gently drop the Bisquick mixture * leaving space between each dumpling as it will expand in size as it cooks * in boiling chicken and vegetables. Cover the pot with a lid and allow the dumplings to simmer for 15 minutes.
Turn very carefully every dumpling in the pot (taking care not to dismantle it) and continue cooking, unveiling, for an additional 2-3 minutes.
Introduce and enjoy. Optional for decorating with a little chopped parsley. This produces 12 dumplings.
Enjoy !