Southern Chicken and Dumplings

Name: Southern Chicken and Dumplings
Total time: 125
Yield: 8
Ingredients: 2 tablespoons butter; 1 medium onion, diced; 3 large bone-in chicken breast halves with skin; 1 (32 ounce) can chicken broth; 1 cup water, or as needed; 3 cups all-purpose flour; 1 tablespoon baking powder; 1.5 teaspoons salt; 0.33333334326744 cup vegetable shortening; 2 tablespoons vegetable shortening; 0.75 cup milk; 2 cups water; 1 (10.5 ounce) can condensed cream of chicken soup; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper

Recipe by staceywatts from allrecipes.com

2 Hr. 5 Mins.

Ingredients

8 servings

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2 tablespoons butter
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1 medium onion, diced
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3 large bone-in chicken breast halves with skin
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1 (32 ounce) can chicken broth
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1 cup water, or as needed
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3 cups all-purpose flour
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1 tablespoon baking powder
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1.5 teaspoons salt

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0.33333334326744 cup vegetable shortening
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2 tablespoons vegetable shortening
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0.75 cup milk
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2 cups water
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1 (10.5 ounce) can condensed cream of chicken soup
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0.5 teaspoon salt
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0.25 teaspoon ground black pepper

Instructions

Make the chicken: Melt butter in a large pot over medium heat. Stir in onion and cook until translucent, about 5 minutes. Add chicken breasts, skin-side-down. Pour in chicken broth and just enough water to cover chicken. Increase the heat to high and bring to a simmer. Reduce the heat to medium-low, cover, and simmer until chicken begins to fall off the bone, about 1 hour.
Transfer chicken to a plate. Remove and discard skin and bones. Allow meat to cool.
While the chicken is cooling, make the dumplings: Whisk flour, baking powder, and salt together in a mixing bowl. Work in 1/3 cup plus 2 tablespoons shortening with your fingers until mixture resembles coarse crumbs.
Make a well in the middle and pour in milk; stir until a stiff dough forms. Turn dough out onto a floured surface and knead until smooth. Divide into 16 pieces.
Make the soup: Add 2 cups water, condensed soup, salt, and pepper to the pot used to cook the chicken.
Shred chicken, add to the pot, and bring to a boil over medium-high heat. Drop dumplings, one at a time, into soup. Cover, reduce the heat to medium-low, and simmer until dumplings are puffy and no longer doughy in the center, 10 to 20 minutes.