Chicken and Dumplings

So the feeling of warm and fuzzy happens when you eat this, It is truly a favorite in our home. Of course thats what happens with good ole southern cookin!
 It is gobbled down leaving no left overs... I promise if you make this you will love it FOREVER

Ingredients  
1 large fryer chicken (4-5 lbs.), neck and gizzards removed  
1 large onion, peeled and cut in half  
3 carrots, cut into large pieces  
3 stalks of celery, cut into large pieces  
Kosher salt, to taste  
Pepper, to taste

Dumplings  
3 cups cake flour  
3/4 tsp. baking soda  
3/4 tsp. salt  
4 1/2 tbsp. shortening
1 cup milk

Method
Place the chicken, onions, carrots, and celery in a large stock pot and cover with water. Bring to a boil, then reduce heat so water simmers. Cook chicken for 1 hour or until cooked through. About 30 minutes after you start cooking the chicken you can start making the dumplings or you can wait until the chicken is fully cooked.

Once chicken is done, remove from the broth and let cool. Remove chicken from the bone it should be falling off pretty easily.  Shred into medium-sized pieces, discarding bones and skin.

Pour the chicken broth through a fine mesh sieve lined with cheese cloth discarding vegetables. Reserve 6 cups of the broth for the dumplings. Refrigerate or freeze the rest to use in for another recipe. It’s great to have homemade broth on hand!
Mix flour, baking soda, and salt together in bowl. Cut shortening into flour mixture with your fingertips until it resembles small peas.
Add milk 1/4 cup at a time, you may not need a full cup and stir until a ball of dough just begins to form, being careful not to over-mix.

Roll out the dough onto floured surface that you don’t mind cutting on. Roll about ¼ inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. Place strips on wax paper and allow to harden up a bit, about 30 minutes.

 

In a large pot or dutch oven over medium-low heat, bring broth to a gentle simmer and drop in dumplings. Cover and allow to cook for 6-7 minutes. Reduce heat to low and add chicken. Allow to cook until thickened, approximately 15-20 minutes, or longer. Season generously with salt and pepper.