Chicken and Dumplings

Prepare the chicken by cooking ahead of time.

Put 32 oz of chicken broth in stock pot

Add 4 cups of water to pot + heaping tablespoon of better than bouillon. The liquid will be ready for the dough balls once it has come to a boil.

Add three eggs to a medium sized bowl and whisk

In a very tiny bowl mix about a third cup of flour with a tablespoon of baking powder and add some dashes of salt

Mix dry ingredients with egg mixture and whisk until lumps are gone

Slowly add in roughly two cups of flour. Once mixture starts getting harder use a fork. Continue adding half a cup of flour at a time. Once it gets too hard for a fork use your hands. Avoid getting the mixture in between your fingers. Keep kneading until dough is not sticky anymore.

Quarter the dough ball and flatten tear off thumbnail size bits of dough enroll into a ball before delicately dropping into the boiling broth pot.

Every so often stir the pot to even out dumplings

Wait until all dumplings have cooked and assess your water/liquid levels. If it looks too watery, ladel out some.

Add the cooked chicken and 2 cans of condensed cream of chicken soup.

Mix until the soup is well dissolved.

Add pepper as desired.

Tips:
If it's too watery/soupy, take 1/4 cup of cold water and put in a tbsp of corn starch...make sure mixture is bubbling hot, drizzle mixture on the top and stir and it should thicken up.

Add frozen vegetables as desired.

When you reheat it, you can use milk to add more liquid to it.