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Garlic Herb Chicken & Dumpling Soup

Garlic Herb Chicken & Dumpling Soup

  • Author: Chef Tony Reed
  • Prep Time: 10 minutes
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


  • 2 1/2 lb chicken breast / thighs
  • 1 yellow onion, sliced
  • 2 carrots 2 celery stalks
  • 1Qt + 1C (reserve incase you need to thin) chicken stock
  • 1 cup pancake mix
  • 4 tablespoons Spiceology X Derek Wolf Garlic Herb blend
  • 1/2 cup milk
  • 1/3 cup cornmeal
  • Salt and pepper


  1. In a soup pot pour in chicken broth and chicken breasts. Simmer until chicken is cooked through.
  2. Take out chicken and place in a mixing bowl. Shred chicken using two knives. Set aside.
  3. In a large saute pan over medium heat, add carrots, celery, onion, and 4 tbsp butter.
  4. Stir well to combine. Let cook for 10 minutes, stirring often to ensure that the onions don’t burn.
  5. Add ½ cup flour and stir to combine to veggies and add to chicken broth and bring to a boil.
  6. Add the shredded chicken, garlic herb blend, (1T). Stir well.
  7. Turn temperature to low and let simmer while making the dumplings mixture.
  8. In a separate bowl, add the seasonings to the pancake mix, gently toss to incorporate. Drizzle the milk into the bisquick flour and gently stir to incorporate the liquid. DO NOT OVERMIX.
  9. Let the batter rest for 1-2 minutes.
  10. Using a tablespoon, gently drop the batter *leaving space between each dumpling because they will expand in size as they cook* into the simmering chicken and vegetables.
  11. Cover the pot with a lid and allow the dumplings to simmer on low heat for 15 minutes.
  12. Turn over each dumpling in the pot (being careful not to break them apart) and continue to cook, uncovered, for an additional 2-3 minutes.
  13. Serve with parsley garnish.