Directions:
Step 1
Rinse the chicken well, then add it to a saucepan on a stove over medium-high heat, and also add the carrots and herbs. Pour plenty of water into the saucepan until it is almost full or the chicken is completely submerged, then add the bay leaves, salt, onion and chicken seasoning, and stir well to combine. Cover the saucepan with the lid, then bring it to a boil, and when it starts to simmer, remove the foam from the top using a strainer to get rid of any impurities. Replace the lid on the saucepan, then uncover it slightly and let the chicken simmer and cook for about 45 minutes.
2nd step
In a large bowl, add the flour, baking powder, salt and Crisco, then gradually pour in the milk in 3 additions and mix until a dough begins to form. Sprinkle a little flour on the work surface, then transfer the dough and knead until smooth. Sprinkle more flour and coat the rolling pin as well, then roll and flatten the dough and cut it with a floured knife into the desired shape and size.
Step 3
Check the chicken, then remove the herbs and vegetables and start shredding the meat off the bones using 2 tongs, discarding the bones next. Add the butter, then season with salt, pepper, onion powder, garlic powder, and chicken broth to taste, and pour in half and half. Now add the meatballs, then stir well and bring to a boil for about 10 minutes before adding the cream of chicken soup and mush. Give them a final mix to combine, then serve and enjoy!
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