Chicken and Dumplings

Instructions

1. 1

   Make the Broth: In a large stockpot, combine the chicken pieces, onion, carrots, celery, and water/broth. Bring to a boil, reduce heat, cover, and simmer for 1 to 1.5 hours until the chicken is falling off the bone.

2. 2

   Shred the Chicken: Remove the chicken pieces from the pot and let cool. Strain the broth, discarding the vegetables, and return the clear broth to the pot. Shred the chicken meat, discarding bones and skin, and set the meat aside.

3. 3

   Make the Dumpling Dough: In a mixing bowl, whisk together the flour, baking powder, and salt. Cut in the cold shortening or butter using a pastry blender until the mixture resembles coarse crumbs. Gradually stir in the milk until a soft dough forms.

4. 4

   Roll and Cut the Dumplings: Turn the dough out onto a heavily floured surface. Roll the dough out very thin, about 1/8-inch thick. Using a pizza cutter or sharp knife, cut the dough into 1-inch by 2-inch rectangles.

5. 5

   Cook the Dumplings: Bring the strained broth to a rolling boil. Drop the dumplings into the boiling broth one at a time, stirring gently to prevent them from sticking together. The excess flour on the dumplings will help thicken the broth.

6. 6

   Finish: Reduce the heat to medium-low, cover, and simmer for 15-20 minutes until the dumplings are tender and cooked through. Stir the shredded chicken back into the pot, heat through, and season the broth heavily with black pepper and salt before serving.