My Mom used to make this all the time growing up and it's the easiest recipe for the yummiest chicken and dumplings soup.
3 large chicken breasts
1 family can of cream of mushroom soup
1 family can of cream of chicken soup
2 cups self rising flour
3/4 - cup of milk (we use whole)
Salt, Peper, & Garlic powder to taste p
2 soup cans filled with water
Step 1: Cook chicken breast until done, add salt and pepper to top of chicken breast. Once done, shred chicken and set aside.
Step 2: In a large sauce pan, combine both cans of cream of mushroom & cream of chicken soup, shredded chicken, fill up soup cans with water and add to pan. ( add more water to desired thickness) cook on high stirring constantly until a boil.
Step 3: In a mixing bowl combine 2 cups of self rising flour and milk, you want a sticky biscuit texture.
Step 4: Using your flour and milk mixture create small dumplings and drop into boiling soup mixture.
Step 5: in your large sauce pan, continue stirring and add salt, pepper, and garlic salt to taste until fully cooked ( about 5 minutes).