Recipe(tried): Chicken 'n Dumplings

Teri, the consistency of your chicken 'n dumplings should be like a "cream" soup. I cook my chicken breasts with celery, onion, pinch of sage, and sprinkle of poultry seasoning, onion salt and/or celery salt, with water to cover. You can also add a can of cream of chicken soup, or Campbells Chicken Broth. Cook slowly, covered, for an hour or more till chicken is very tender. Remove chicken, separate bones and skin, tear chicken into bite size pieces. I thicken my broth with "Wondra" flour in the blue canister. It can be added directly to broth while stirring, will not lump. (It's great for all gravy making). When I have broth to the desired consistency, I add a cup or more of frozen peas (thawed). I use Jiffy Mix for dumplings, mix up according to directions. Spoon them on top of a slightly simmering pot, cover and simmer for 25 minutes. Don't have heat too high, or veggies at bottom will burn. When you put dumplings in, broth should be just bubbling slightly. This recipe is from my mother-in-law and a favorite on cool evenings.