You will need:One whole chicken, cooked and de-boned
8 Cups water
2 Bay leaves
Salt and Pepper to taste
1/4 cup flour
1 Onion (chopped)
1 tsp garlic
2 chicken bullion cubes
Place water, chicken, bay leaves, onion, garlic, salt, pepper and bullion cubes to water (if you boil the chicken you can use the stock instead of water). Bring to a boil then reduce heat and cover and simmer 30 minutes. Remove bay leaves before adding dumplings.
2 cans buttermilk biscuits (or if you are having a good day you can make your own)
Raise the temperature to medium high and return to a boil. Roll biscuits out to about 1/4 inch thick and cut into 8 pieces. Add dumplings to water one at a time and make sure they go under the water, or spoon water on top of them. Let soup simmer for 10 minutes. If you would like a thicker soup use 1/2 cup of juice from soup and add flour to make a rue. Return flour and juice to the soup and stir until desired thickness. You can also add sweet peas and carrots and simmer an additional five minutes if you like vegetables in your chick-n-dumplins!