Momma's Best Chicken and Dumplings

Name: Momma's Best Chicken and Dumplings
Total time: 153
Yield: 8
Ingredients: 0.25 cup butter; 2 ribs celery, quartered; 1 large carrot, quartered; 1 small onion, chopped; 1 teaspoon mashed garlic; 2 large bay leaves; 0.5 teaspoon dried thyme; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 0.125 teaspoon poultry seasoning; 2 pounds bone-in chicken breasts; water to cover; 2 tablespoons self-rising flour (such as White Lily®); 2 cups self-rising flour (such as White Lily®); 0.25 cup cold shortening; 0.25 cup chicken broth, slightly chilled

Recipe by MA McBridges from allrecipes.com

Dinner 3 Hr. 33 Mins.

Ingredients

8 servings

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0.25 cup butter
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2 ribs celery, quartered
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1 large carrot, quartered
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1 small onion, chopped
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1 teaspoon mashed garlic
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2 large bay leaves
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0.5 teaspoon dried thyme
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0.5 teaspoon salt

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0.5 teaspoon ground black pepper
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0.125 teaspoon poultry seasoning
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2 pounds bone-in chicken breasts
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water to cover
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2 tablespoons self-rising flour (such as White Lily®)
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2 cups self-rising flour (such as White Lily®)
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0.25 cup cold shortening
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0.25 cup chicken broth, slightly chilled

Instructions

Gather all ingredients.
Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes.
Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour.
Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.
Enjoy!