Denise,

I hope you and your family enjoy this as much as my family and I have.

You can use a whole chicken, just dark meat, just breastmeat, it's just a matter of taste. However, dark meat makes a richer broth. I always use a whole chicken.

Put your chicken in a pot skin and all and cover with water. Bring to a boil and continue to cook the chicken until done and it's falling off the bone.

Remove chicken from water and let cool.
Chop 2-3 average size carrots
1 medium to large onion
2-3 finely chopped stalks of celery

Put all of them in the broth and cook until carrots are tender. Add one teaspoon poultry seasoning to the broth and to make the broth richer I always add a can of evaporated milk after the vegetables are tender. Then pull the chicken off the bone and remove skin and set aside.

For the dumplings you'll need:
2 Cups Flour
1 tsp baking powder
1 tsp salt
1/8 tsp pepper or to your taste
1/3 Cup shortening
1/2 Cup milk

Mix flour, baking powder, salt, pepper and shortening together until crumbly like biscuit mix. Then add the milk. When mixed thouroughly turn onto floured counter and knead. Roll out to desired thickness, I use 1/2 inch and then cut into whatever shape you desire I just cut mine into squares.

Bring your broth to a boil and add dumplings. Dumplings will float when done. Then add chicken and cook until chicken is warm.

If you have any questions just let me know I'll be happy to help any way I can.

Anna Burger
Olathe, Ks