3 frozen (or fresh) chicken breasts
3 cups chicken broth
1-2 cups water (depending on pot size)
Salt and Black Pepper
Dumplings:
3 cups Pioneer baking mix (The biscuit recipe on back)
1 cup Milk
Flour (just for hands)

In a pot (at least 3 qt) heat chicken broth and water to boil, add chicken breasts, place lid on, cook until chicken is cooked and tender (about 10-15 minutes). Take the chicken out of the liquid and shred with a fork. You will keep the chicken out until dumplings are almost ready. Keep broth on medium heat.

To make dumplings, mix Baking mix and milk until dough forms (will be very sticky so be sure to have flour on hand!) Make small rounds in your palm and drop into boiling broth. Be sure to not stir, when the dumplings are cooked, they will float to the top!

Add chicken back with salt and black pepper to taste, and cook for about 5-10 minutes. Stirring only to incorporate.

Enjoy!

Note: the liquid will not have that creamy look until you add the dumplings. The flour and baking mix will give it that look we all know. -Also, depending on how many dumplings you like, you can alter the recipe. I usually cut the dumpling recipe in half because my pot isn't huge.

Submitted by: M. De La Pena