Chicken and Dumplings

Chicken and dumplings is one of the favorite meals in our house—especially on cool, dreary days like today. Sometimes we call it "nugget soup" since that's what we called it to get Mara to start eating it. I got the base recipe from one of my former co-workers (Thanks, Kristy!), but we adapted it and added more seasonings to fit our tastes.

6 cups water
3 chicken breasts
1 Tbsp salt
2 Tbsp butter
1 Tbsp onion flakes
1 Tbsp parsley
1 Tbsp Greek seasoning
2.5 Tbsp chicken bullion
1 can cream of chicken soup (optional)
1-2 cups milk
1 can Grands biscuits

Add salt to water and boil chicken (can be frozen) on med-high heat for about 20 minutes. Add butter, onion flakes, parsley, Greek seasoning, and bullion to taste. Add cream of chicken soup and milk, and bring back to a boil. Pinch small pieces of biscuits, add to broth, and stir. Boil for 10-15 additional minutes or until biscuits are fluffy in the center (you can choose to stir occasionally).

For thicker broth, use less milk.
For thinner broth, use more milk.