Old Fashioned Chicken and Dumplings

Broth

· 1 chicken

· 1 onion

· 3 large carrots cut

· 8 cups low sodium chicken broth

· salt & pepper to taste

Dumplings (If need some help making dumplings: How to Make THE BEST Chicken and Dumplings, Best Old Fashioned Southern Cooks - YouTube)

· 2 cups self-rising flour plus extra for dusting

· ¼ cup shortening

· ¾-1 cup milk (all flour off bowl)

· 2 tablespoons cornstarch

Instructions

· Combine onion and carrots in a large pot.

· Add chicken broth and chicken. Season to taste.

· Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.

· Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.

· Gently add dumplings to broth. Simmer 15-20 minutes or until tender.

· Stir chicken (and vegetables if desired) into broth and cook about 2-3 minutes or until heated through.

DUMPLINGS

· Combine flour and shortening with a fork until shortening is mixed in.

· Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough).

· Knead a few times on a floured surface until dough is smooth.

· Generously flour your surface and roll the dough out to ⅛″ thick. Cut dough into 1″ x 2″ strips. Flour generously to avoid sticking.

· Cook in broth as directed above.

TO THICKEN BROTH (OPTIONAL)

· In a small bowl combine 4 tablespoons cornstarch with 4 tablespoons water.

· Add to boiling broth a little bit at a time stirring to reach desired consistency.