Ingredients
For the Soup:
- 3 cups shredded rotisserie chicken
- 6 cups water
- 1/4 cup chicken bouillon granules
- 1 (10.5-ounce) can cream of mushroom soup
- 1 small onion, grated
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Dumplings:
- 2 cups Bisquick mix
- 1 teaspoon salt
- 2 tablespoons chopped chives
- 1 cup milk
- 1/4 cup (4 tablespoons) salted butter, melted
- 3/4 cup heavy cream
Methods
Prepare the Soup
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Gather your ingredients.
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Add the shredded chicken, water, chicken bouillon, cream of mushroom soup, onion, salt, and pepper to a 4 quart (or larger) crock pot. Whisk the ingredients until they are well combined and the condensed soup has incorporated into the water. Cover and heat on high for about 2 hours or until the soup is bubbling and hot.
Prepare the Dumplings
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Gather your ingredients.
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Combine the Bisquick mix, salt, chopped chives, milk, and melted butter in a large bowl until a soft dough forms. Stir until the ingredients are just combined, do not overmix.
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Use a cookie scoop to scoop golf-ball-sized balls of dough directly into the hot soup in the crock pot. Continue scooping and dropping until you have used up all of the batter.
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Cover and cook on high for 30 minutes to an hour or until the dumplings are cooked through. Insert a toothpick, and if it comes out clean, they’re ready.
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Add the cream to the soup and cook until warmed through. Add more salt and pepper to taste. Serve with more chopped chives.