My Old-Fashioned Chicken and Dumplings

1 Chicken cut up

1 Medium Onion

2 Cloves Garlic, minced

2 Large Carrots, sliced or diced

2 Stalks Celery, sliced

8 Cups Chicken Broth (I use Better Than Bouillon)

Salt and Pepper to taste (I also use a few Red Pepper Flakes)

2 Bay leaves

1/4 Teaspoon Poultry Seasoning

Add chicken, onion, garlic, carrots, celery, bay leaves, poultry seasoning, and broth in a Dutch Oven or large soup pan. Boil, reduce heat and simmer until chicken is done and vegetables are tender. (about 40 to 60 minutes)

Remove chicken to cool. While it is cooling, make dumplings.

Dumplings

1-1/4 Cups All-Purpose Flour

1/3 Cup Butter-Flavored Crisco

3/4 Cup Milk or Cream

1/2 to 1 Teaspoon of Salt to taste

1/2 Teaspoon of Baking Powder

Mix Flour, Salt and Baking Powder. With a pastry blender, work the Crisco into the flour under crumbly, pea-sized mix.

Add milk a little a little at a time and combine into a soft but not sticky dough.

Knead on a floured surface until dough is smooth.

Roll dough to 1/8" thick, sprinkling with flour as needed.

Cut into 1"x1-1/2" strips. Flour strips generously and add to broth one at a time to prevent them sticking together.

Add cut up, shredded or diced chicken to pot and simmer until noodles are not doughy in the center and broth thickens to desired consistency.

Yields 7 to 10 servings.

Enjoy!!!!

**If needed, add a little Cornstarch to about 1/2 a cup of broth or water with a wisk to make smooth and add to mix to make thicker.