Old-Fashioned Chicken and Dumplings


°1 chicken cut into pieces
°1 onion
°3 large carrots, cut in thirds
°3 stalks of celery, cut in thirds
°8 cups low sodium chicken broth
°salt and pepper to taste
°bay leaf or a pinch of poultry seasoning optional
°1 ¾ cup flour plus extra for dusting
°⅓ cup shortening
°½ tsp baking powder
°¾ cup of milk
°½ tsp salt
°4 tablespoons cornstarch
° parsley for garnish


 Combine chicken, onion, carrots and celery in a large saucepan. Season as desired.
Add the chicken broth. Bring to a boil, reduce heat and simmer covered for 45 to 60 minutes or until chicken is tender. While the broth simmers, prepare the meatballs below.
Removing chicken also vegetables from broth. Discard skin & bones & chop rest chicken, set apart.
Gently adding meatballs to the broth. Simmer 15-20 mn or to tender.
Stir the chicken (and vegetables if desired) into the broth and cook for about 2 to 3 minutes or until heated through.
Mix flour, baking powder, salt and shortening with a fork until shortening is combined.
Add the milk a little at a time and mix until combined (you may not need it all, you want a soft but not sticky batter).
Knead a few times on a floured surface until the dough is smooth.
Generously flour your surface and roll out the dough to ⅛″ thick. Cut the dough into 1″ x 2″ strips.

thicken broth (optional)
In a small bowl, mix 4 tablespoons of cornstarch with 4 tablespoons of water.
Add to boiling broth a little at a time, stirring to reach desired consistency.

Enjoy !