I used my pancake mix to make my normal biscuit dough--with some added some green onion--and then dropped spoonfuls of the dough onto the top of the simmering soup. I covered it and let the dumplings cook for 10 minutes. By then the centers were dry, but my soup had gone from brothy to thick. It makes sense to me, what with my dropping balls of dough into the broth, but I don't know if this is normal. I looked online and some of the pictures show soups that are definitely not as thick.
So I have a question for anyone who has made chicken & dumplings: What is the finished soup supposed to look like? Thick or thin? And are dumplings just steamed biscuits? Or did I end up with thick soup because I used my biscuit batter instead of mixing up "dumpling" batter?
Oh, and the dumplings are kind of gooey on the botton; is that normal?
Thanks in advance!