Chicken and dumplings

Briar Mackenzie Haygood

3 chicken breast

12cups of water

6 chicken bouillon cubes

2 need bouillon cubes

½ cup of heavy whipping cream

1 cup of milk

2 cans of cream of mushroom

2 cans of cream of chicken

2 cans of cream of celery

1 pack of mushrooms

Salt, Pepper, garlic, onion, and Italian seasonings

1)Put chicken breast in a pot with the water and add seasonings and bouillon cubs. (Season to your liking)

2)let water boil on medium-high heat until chicken is cooked

3) remove chicken from water. Then add all the cans of soup and pack of chopped mushrooms

4)pull the chicken apart add back to soup.

5) take a small bowl for the dumpings (2cups of all purpose flour, ½ tsp baking powder, 2tbsp unsalted butter, 1cup of water) mix together very well then roll out dough and cut with the pizza cutter.

6)add dumpings one by one to the soup very slowly. Cook for 30 mins on low

7)turn off soup and let set for 15 then add 1cup of milk and ½cup of heavy whipping cream then hear soup back up on low for about 15 to 20 mins.

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