Chicken and Dumplings

1. In a dutch oven over medium heat, add oil or butter + onions and cook to translucence (5 minutes) 2. Add 2 cups of chicken broth, salt, pepper, and celery seed, stir. 3. Add cream of chicken soup (handmade) and shredded chicken. Stir in another 2 cups of stock and then bring to a boil (watch the bottom of the pot) 4. Mix dumpling dough while liquid is heating (mix jiffy + milk and stir until combined) 5. Use cookie scooper to drop dumplings in the liquid when it has begun to bubble. Drop around pot in a circle making sure they are beside each other and not on top. 6. Reduce to simmmer while dumplings cook. After about 5 minutes, use utensil to break up dumplings into smaller pieces, gently. Cook for about 8 more minutes until dumplings are no longer doughy inside. 7. Add in the crisp skin and set dutch oven aside, covered, to allow flavor to set it.