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1
Start with the soup. Chop all the veggies.
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2
In the biggest pot you have, saute the veggies in olive oil until the onions are soft.
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3
Add the chicken broth, the seasoning salt (I like Morton's Nature's Seasoning best) and the chicken breasts.
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4
Cook for about 30 minutes, until the chicken is done.
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5
Take the chicken out, shred it, and return it to the soup.
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6
Now for the good part: the dumplings. Mix all the dry ingredients.
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7
Add the milk, and cut it into the dough until it forms a kind of dry, crumbly texture.
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8
Now knead it until it forms a nice dough-y texture.
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9
Put some flour down on the counter, and roll the dough until it is really, really thin. This'll take some work. It's fun though. If you're making a lot, or if you're short for room, or if you did as I advised and doubled the dumplings, you'll need to do this in a few batches.
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10
With a pizza cutter, cut the dough into little rectangular dumplings about the size of those gummy erasers we used in elementary school. If they don't come out even, you'll live.
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11
Drop the dumplings one by one into the soup. Don't stir it for a few minutes.
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12
The dumplings will float to the top in a few minutes. If they don't, you probably did something wrong.
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13
Simmer at least another 45 minutes, or as long as you like.
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14
Put on your fat pants and go to town.
