Jill's Chicken & Dumplings from when she was age 24

3-1/2 chicken, cut up
water to cover
1/2 tsp. poultry seasoning
2 bay leaf
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
2 cans cream of chicken soup
1/2 tsp. black pepper
drop dumplings

Place chicken pieces in a deep pot and cover well with water. Add the
poultry seasoning, bay leaf, carrots, celery and onion. Bring to a boil and
reduce heat. Simmer 45 minutes. Remove chicken to a platter and let cool.

Let broth cool slightly; pour through a strainer into another pot. Chill
the broth and skim the fat from the top. Put 3 c. broth back in the pan.
You may need to add more later as needed. Whisk in cream of chicken soup
and pepper and bring to a simmer, stirring to blend well.

Meanwhile, remove the skin from cooked chicken and discard. Debone chicken,
tearing into bite-sized pieces. Add to the simmering broth. Continue to
simmer on low while you prepare the dumplings. Add more broth as needed;
the dumplings will thicken it.

Drop Dumplings

4 Tbs. vegetable shortening
2 c. all-purpose flour
2 tsp. baking powder
3/4 c. salt
1-1/2 c. milk (or non-fat buttermilk, even better!)

Combine dry ingredients; cut the shortening in with a fork until mixture is
crumbly. Add milk and stir until well mixed. Drop by teaspoonfuls into
bubbling soup. Cook 10 minutes uncovered; cover and cook 10 minutes more.

Jill
--
I used to have a handle on life...but it broke off.