Boneless Skinless Chicken (1.5 lb)
Celery (2 stalks)
White Onion (1/2)
Soul Seasoning (1 tsp)
Garlic Powder (1 tsp)
Onion Powder (1 tsp)
Salt (to taste)
Ground Black Pepper (to taste)
Unsalted Chicken Stock (1 3/4 cups)
over the chicken and then add enough water until it just covers all the chicken tenders; bring it all to a boil.
As soon as it is boiling, stir and turn down the heat as low as it will go. Cover and simmer on low for 35 minutes.
While the chicken is cooking, sprinkle two pieces of wax paper with
All-Purpose Flour (1/4 cup)
. Place the
Refrigerated Biscuits (1 pckg)
out onto the flour, cover with another piece of wax paper and roll them out to be about 1/4" thick or so.
Use a sharp knife or pizza cutter to cut the dough into 'dumplings' - mine were about 2" long and 1" wide. Set aside.
After 35 minutes, remove chicken with a slotted spoon and set aside to cool slightly.
Cream of Chicken Soup (1 can)
in the pot of broth and stir well.
Carefully stir in the dumplings, cover and simmer on low for 30 to 40 minutes or until tender.
When the chicken has cooled, shred or cube.
Add the chicken tenders back to the pot with the dumplings and let simmer for 15 more minutes.
Once done, remove from the heat and divide evenly among bowls. Enjoy right away!