Chicken:
Bring chicken to boil, cover turn down to simmer for at least 1 hour.
Season with salt, pepper, bouillon, sage and poultry seasoning.
Take chicken out and pull with a fork.
Add 1 to 1 1/2 cans of cream of chicken soup.
FLAT DUMPLINGS:
3 cups of self rising flour
1/3 cup Crisco
1 1/4 cup milk
Cut Crisco into the flour and add milk until everything comes together. Make this be drier than a biscuit dough.
Add self rising flour while kneading it several times.
Roll out to the thickness you want.
Drop into lightly boiling broth & soup mixture cover and simmer for 10 minutes. Add chicken back in t0 heat.
FAT DUMPLINGS:
you can use the recipe above or you can use the recipe for biscuit dough on the back of Southern Biscuit Mix Formula L (except use sweet milk instead of buttermilk)
Pinch off walnut size ball and drop in boiling broth.
Cover and allow to simmer for 10 to 15 minutes. Add chicken back into heat
WORKING MAMA DUMPLINGS
Can of biscuits (do not use the flakey biscuits)
Pinch off dough and drop into boiling broth & soup mixture. Cover and simmer for 10 minutes.
Add chicken back into to heat.