My mom used to make this with one or two whole chickens. We would have a big batch, since we not only had a large family, but there was many times friends there to eat as well.
I don’t recall ever meeting someone who didn’t like it either. : )
Seeing as how crazy the last couple of weeks have been, I’m making simple comfort food dishes all week, giving my hubby and daughters lots of extra hugs and kisses, and counting all my blessings twice. : )
CHICKEN AND DUMPLINGS
1 pound boneless, skinless chicken breasts
5 cups water
5 cups chicken stock
3 stalks celery, sliced
3 carrots, sliced
1 tsp dill weed, optional
2 1/4 cups flour
1 T baking powder
3/4 tsp salt
5 T shortening
1 cup milk
Pour water and stock in a large pot along with chicken breasts and bring to a boil.
Simmer about 30 minutes, or until chicken is cooked through. Remove and shred chicken then add back to broth along with carrots, celery, and dill and simmer 10 minutes longer.
Taste, adjust seasonings, add salt and pepper if needed.
Make dumplings: Mix flour, baking powder, and salt together in a medium bowl.
Cut shortening into mixture using a knife or pastry blender.
Add milk, stir in just until mixture comes together.
Bring soup up to a boil, then drop dumplings in by spoonful.
Cook uncovered 10 minutes, then cover and cook about 10 more minutes.
NOTE: for herb dumplings, add 2 or 3 T chopped chives or other herbs to flour.