Cook the chicken

• Season the chicken thighs generously with the seasoning blend.
• Melt the stick of unsalted butter in a stockpot over medium heat.
• Add the diced yellow onion and cook until softened.
• Add the chicken thighs and cook through, then remove and cut up or shred the chicken.

Build the broth

• Add the half chicken bouillon cube to the pot with the cooking juices.
• Return the cut up or shredded chicken to the pot.
• Bring everything to a rolling boil.

Make the dumpling dough

• Combine the melted butter, all-purpose flour, milk and salt in a mixing bowl.
• Knead until the dough is smooth.

Cut the dumplings

• Roll the dough out and cut it into squares, or simply pinch off pieces.

Drop the dumplings in

• Drop the dumpling pieces into the pot while it is at a rolling boil.
• Stir gently so they do not stick together.

Finish the gravy

• Add the heavy whipping cream or milk to the pot.
• Stir in the yellow food coloring.
• Simmer, stirring occasionally, until the sauce thickens; the longer it cooks, the thicker it will be.

Rest and serve

• Let the chicken and dumplings rest before serving; it is even better the next day.