In a large bowl combine water and better than bouillon to make chicken broth. Place in the microwave for 3 minutes. Remove and stir well. Set aside.

In a large stock pot over medium heat, add carrots, celery, onion, and 4 tbsp butter. Stir well to combine. Let cook for 10 minutes, stirring often to ensure that the onions don’t burn.

Add the flour and stir to combine. Add chicken broth and bring to a boil.

Add the shredded chicken, Italian seasoning, garlic powder, onion powder, and salt. Stir

well. Turn temperature to low and let simmer while making the dumplings mixture.

To make the dumplings, add the seasonings to the bowl with the bisquick and gently stir to combine.

Drizzle the milk into the bisquick mixture and gently stir to incorporate the liquid. The dumplings mixture will be thick and paste-like, DO NOT OVERMIX. Let the batter rest for 1-2 minutes before scooping and dropping into the hot chicken mixture.

Using a 1 1/2 tablespoon (1.5 inch) cookie scoop, gently drop the dumplings mixture into the simmering chicken and vegetables *leaving space between each dumpling because they will expand in size as they cook*. Cover the pot with a lid and allow the dumplings to simmer on low heat for 15 minutes.

Very carefully 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.

Remove from the heat and serve.