In a large microwave-safe bowl, combine the water and Better Than Bouillon to create the chicken broth. Microwave for 3 minutes, then remove and stir until fully dissolved. Set aside.

In a large stockpot over medium heat, add the butter, carrots, celery, and onions. Stir to combine and cook for approximately 10 minutes, stirring frequently, until the vegetables soften and the onions become translucent. Take care to avoid browning.

Sprinkle the flour evenly over the vegetables and stir well to coat. Gradually add the prepared chicken broth while stirring continuously. Bring the mixture to a gentle boil.

Add the shredded chicken, Italian seasoning, garlic powder, onion powder, salt, and milk. Stir until fully combined. Reduce the heat to low and allow the soup to simmer while preparing the dumplings.

In a separate bowl, combine the Bisquick, salt, garlic powder, and Italian seasoning. Gently toss to distribute the seasonings evenly.

Slowly drizzle the milk into the mixture, stirring gently just until incorporated. Do not overmix. Allow the batter to rest for 1–2 minutes.

Using a 1½-tablespoon cookie scoop, carefully drop the dumpling batter into the simmering soup, leaving space between each dumpling to allow for expansion. Cover the pot with a lid and simmer on low heat for 15 minutes.

Carefully turn each dumpling without breaking them apart. Continue to cook uncovered for an additional 2–3 minutes, or until the dumplings are fully cooked through.

Remove from heat and serve immediately. Garnish with chopped parsley if desired. This recipe yields approximately 12 dumplings.