I have posted this recipe before, but not my easy crockpot version.
1 box of your favorite chicken broth
2 or 3 frozen boneless skinless chicken breasts
2 stalks of celery, chopped
about a 1/2 to 1 cup of shredded or chopped carrots
country seasoning (or green onion and dill)
2-4 potatoes peeled and chopped
1 -14.5 oz can of diced tomatoes (do not drain)
2/3 cup flour
country seasoning (or ground pepper and dill)
Put frozen chicken breasts in crockpot and add the rest of the soup ingredients. Cook on high for about 4 to 6 hours. About a half hour before you want to serve the soup, pull the chicken out and shred it up with a fork. Add the chicken back to the soup.
Then mix up the dumplings. They might seem a little runny compared to other dumplings you've made before.
Make a bowl of ice water and grab a teaspoon (just a metal spoon, not a measuring spoon). Open up your crock of soup (which should be very hot, maybe even bubbly). Dip the spoon in the ice water, then scoop up a dumpling and dip the spoon in the soup. The dumpling should slide off as you pull the spoon out. Then repeat: could water bath, scoop of dumplings, swim in soup. When you've scooped all the dumpling mix into the soup, put the lid back on and let the dumplings cook for about 30 minutes. They will look done, nice and fluffy, instead of the the lumpy/runny stuff you put in earlier.
This is not a pretty looking soup, but very tasty and nutritious.