Very similar to how I make mine too. I don't use cream of anything but use flour as a thickenerI like tiny fluffy Bisquick dumplings also. I cook the chicken in broth, maybe add a bay leaf. I cheat and add a can of cream of chicken soup. For color I'll use some peas...maybe peas/carrots depending on who's eating it. Lots of onion and a bit of garlic. Keep tasting and adjusting spices the way you like it. I add Tony Chachere's. My son is my chicken/dumpling lover and he likes lots of flavor. I'll toss some poultry seasoning in the broth AND in the dumplings.
I need to make a pot!
I keep a bone broth pot cooking, scoop out broth and some meat to make a soup in a different pot. Or, I'm lazy and call the bone broth "soup".So I read that after the chicken is tender to remove it from the broth. I know that’s the point that the dumplings are added but I am wondering about the bones. Do y’all pull them out? And then at some point I think everything has to be married back together. I don’t want to make it look like a big slop.