Quick Chicken and Dumplings
I also make my own scratch somewhat thickened creamy chicken soup, adding bouillon cubes/granules to boost the flavor and frozen peas and carrots. When it comes to the dumplings . . . follow the recipe on the box turning the mixture onto a floured surface. Knead until no longer sticky, then roll out to about an 1/8" thickness. Slice into 1"x2" rectangles and drop by a few at a time into bubbling liquid. Cover and simmer for about 15 minutes. Dumplings will be "slick" rather than puffy and biscuit-y. I do them in batches.