Dog’s Chicken & Dumplings

(the quick version)

Sometimes I make Chicken & Dumplings by boiling a chicken and making my own broth, but here’s the quick recipe that people enjoy:

1 BAKED CHICKEN from a grocery store. Discard the skin and bones, tear meat into bite-sized pieces and drop into an 8-quart pot.

Add 2 LARGE CANS OF CHICKEN BROTH. Or you can use 6 or 7 small cans. For every can you use, add A CAN OF WATER.

Add 3 TUBES BISCUIT DOUGH. You know the ones where you peel back the paper and crack ‘em open? There are ten biscuits inside each tube. Tear each biscuit into 4 or 5 “dumplings,” tossing them into the pot.

Bring the pot to a boil, stirring frequently. As the dumplings cook, excess flour thickens the broth. Once the pot boils, reduce heat and simmer till dumplings are fully cooked, about 20 minutes.

Season moderately with BLACK PEPPER, ONION POWDER and SALT. For that added Texas cafeteria look, I secretly add two or three drops YELLOW FOOD COLORING. (Shhh, don’t tell anyone!)