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1
In large stockpot, add chicken breasts, salt and pepper, garlic powder and dried garlic with enough water to boil on medium heat for about 30 minutes or until chicken breasts are no longer pink ( can be a little pink chicken will finish cooking off in stock).
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2
While chicken is cooking, chop onions, celery and carrots.
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3
Remove chicken from pot and shred.
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4
Add both containers of chicken stock to a large stockpot with more salt and pepper, garlic powder, celery, carrots and onion.
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5
Let boil on medium heat for 20 minutes.
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6
Add shredded chicken to stock and vegetables.
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7
Add cover and simmer on low.
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8
Make your dumplings: mix the two cups with the 2/3 milk slowly.
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9
Make sure dough can be formed into balls in your hand if two sticky either add more milk for a more fluffier dumpling or more bisquick for a more thicker dumpling.
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10
But slowly add it!
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11
Too much too fast and you will have a big mess on your hands!
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12
Drop dumplings by the mounds into chicken soup.
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13
Don't worry about over crowding them they will separate later .
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14
Bring to a boil for 10 -15 minutes.
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15
If broth becomes sparse add more water.
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16
Make sure it is covered so that the steam cooks the dumplings!
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17
Take a wooden spoon and start separating the dumplings away from each other in the pot.
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18
But keep them in the pot .
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19
Serve over egg noodles or rice ENJOY!
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20
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